Operations

The latest foodservice management practices, food-safety news and more.
Operations

How college operators are keeping students’ dining dollars on campus

Innovative marketing and fresh initiatives are helping FSDs continue to grow their business.

Operations

School district serves summer dinner at farmers market

Kids can enjoy the meals for free, while adults pay $2.

An item about the size of a pencil has become the latest target in FSDs’ eco-friendly plans.

The orchard would provide the campus with fruits including apples, paw paws, blueberries, peaches and plums.

At St. Jude, protecting the environment and supporting staff and community health go hand in hand.

Best practices from a recent conference of school nutrition professionals. 

Beginning this month, dining services will no longer offer items such as plastic bags and straws.

Whether through campus orchards or shipping container farms, schools are bringing fresh produce to students—from the garden plot to the plate.

The options will include Thai curry, fajitas, Jamaican jerk chicken and vegan macaroni and cheese.

Despard, director of dining services at the University of Northern Iowa, was given NACUFS' top honor.

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