09-30-2015 | By Bianca N. Herron, Digital Editor
The funding will go toward foodservice training
Through the Farm to School program, $350,000 in grants is now available for projects that help schools serve locally grown foods on lunch menus.
09-30-2015 | By FSD Staff
After proposing an “alternate meal” of a cheese sandwich, apple and water for students with school-lunch debt, Columbia Public Schools has scrapped its program for students in arrears.
09-29-2015 | By FSD Staff
The program at Clearwater Middle School—one of 51 schools the state has provided funds for—includes pasta and locally sourced menu items, plus produce grown in the school’s garden.
09-29-2015 | By FSD Magazine
Aida Samaniego, executive chef for Sodexo at New Mexico State University, offers sugar-free gelatin desserts and fresh fruits as a part of her efforts to provide healthy meals and hinder quick weight...
Hoosick Falls Central School District’s cafeteria manager and students take a few trips a week to handpick produce, like tomatoes and sweet corn, at Moses Farm.
A long list of menu additions for Gilroy Unified School District was developed in response to changing palates and student requests for more vegetarian and ethnic cuisines.
09-28-2015 | By FSD Staff
The kits will teach students about gardening and nutrition, and allow them to grow herbs and mushrooms as well as a mini aquaponics garden.
1887 Bistro will serve as an option for lunch and late-evening social gatherings, featuring smoked brisket sandwiches, shareable appetizers and flatbreads.
The university offers meatless entrees in each of its 22 campus-dining locations and even orders gluten-free foods upon request.
Farm-to-school pioneer Alice Waters has 20 years of lessons to share from The Edible Schoolyard.
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Sunrise Senior is the first in that segment to participate as a national partner.
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76 percent of foodservice directors cited finding time for staff training as their top training challenge in FoodService Director’s 2014 Big Picture Survey.
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