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Operations

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

Hyperlocal’s next level

 By Benita Gingerella on Jul. 13, 2018

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

Operations

C&U Census 2018: What college and university operators are tackling now

 By FSD Staff on Jul. 12, 2018

Always trend-setting, innovating and testing the limits of their menus, college and university foodservice operators continue to grapple with changing tastes, demographics and expectations. Here's how they're doing it.

Operations

How foodservice operations are tackling animal welfare

By Abbey Lewis on Jul. 11, 2018

When it comes to the procurement of animal protein, FSDs rely on diner expectations to guide them.

Operations

Students in Palm Springs, Calif., to get universal free meals

By FSD Staff on Jul. 10, 2018

Through the Community Eligibility Provision, PSUSD students will receive breakfast and lunch free of charge.

Operations

What’s the latest in zero-waste?

By Patricia Cobe on Jul. 10, 2018

Foodservice operators are ramping up sustainability efforts in 2018—and coming up with more culinary-focused solutions.

Operations

New hospital dining hall to offer wood-fired pizza, take-home meals

By FSD Staff on Jul. 09, 2018

The new space has a more open concept with fresh, made-to-order options.

Operations

How to integrate compost onto the plate

By Patricia Cobe on Jul. 09, 2018

Composting food scraps has been a big part of the sustainability mission in non-commercial operations. But forward-thinking chefs are now going one step further, embracing nose-to-tail cooking, turning food trim into dog biscuits and upcycling scraps into soups, pasta sauces and salads.

Operations

How K-12 operators are making universal free lunch work

By Lynn Freehill-Maye on Jul. 05, 2018

Some school districts are expanding the Community Eligibility Provision, while others are scaling back.

Operations

University adds microgreen cabinet

By FSD Staff on Jul. 02, 2018

The dining team at Marshall University partnered with the school’s Office of Sustainability to purchase a cabinet from which it can source fresh herbs and microgreens.

Operations

NYC public schools to begin offering kosher and halal meals

By FSD Staff on Jul. 02, 2018

The city will spend $1 million on a pilot program offering the meals.

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