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The latest foodservice management practices, food-safety news and more.
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U.S. House passes 2018 farm bill

By FSD Staff on Jun. 22, 2018

Critics of the bill say that it could cause almost 265,000 children to lose access to free school meals.

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Texas residents offer up yards, apartment space as summer meal sites

 By FSD Staff on Jun. 21, 2018

A school nutrition team uses the spaces to serve breakfast, lunch and sometimes supper to kids.

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Sushi concept comes to UGA

By FSD Staff on Jun. 20, 2018

Sushi with Gusto serves fresh sushi and poke bowls to University of Georgia students and faculty.

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UMass food truck to serve summer meals to kids

By FSD Staff on Jun. 19, 2018

The university aims to serve an average of 560 kids per day with its Baby Berk truck.

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Baylor Scott & White The Heart Hospital gets ‘taste of France’

By FSD Staff on Jun. 18, 2018

An outpost of the Brioche Doree chain will offer staff and visitors at the Plano, Texas, hospital breakfast, lunch, pastries and more.

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Sodexo pilots food program aimed at student athletes

By FSD Staff on Jun. 18, 2018

The Circuit seeks to support athletes with healthy meals and snacks, among other facets.

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Food as medicine 2.0: Why doctors are switching their lab coats for chef's jackets

By Melanie Young on Jun. 18, 2018

The face of food is changing as more healthcare professionals learn culinary medicine, giving them the knowledge to help patients transform their health through their diets.

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Sustainability takes shape in a straw house at University of Michigan

By FSD Staff on Jun. 15, 2018

Students are constructing a building made of straw bales, which will be home to farm-to-table dinners hosted by Michigan Dining.

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Sodexo announces new chief people officer

By Benita Gingerella on Jun. 15, 2018

Cathy Desquesses will join Sodexo’s executive team after spending 20 years at General Electric.

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Texas’ Farm Fresh program expands to include summer meals

By FSD Staff on Jun. 15, 2018

Around 40% of schools throughout the state participate in the initiative, which aims to increase the use of local ingredients in school meals.

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