01-19-2016 | By FSD Staff
The four-week program delivers “cook and chill” meals to discharged patients at risk of becoming malnourished.
Floor ambassadors, who take orders by iPad, foster a connection with patients and ensure meal choices align with their recommended diets.
01-19-2016 | By Alaina Lancaster
The agreement maintains strong regulations, with a few concessions.
01-15-2016 | By FSD Staff
The bill will provide flexibility to nutrition professionals who operate school and summer feeding programs, according to a source familiar with the draft legislation.
Some schools in the district have depleted more than half of their budget and will not be able to continue operating for the remainder of the year, officials say.
Changes included implementing “garden bars” at all schools, as well as build-your-own meal options such as a weekly taco bar.
Authorities believe a renovation may have raised the hazard.
01-14-2016 | By FSD Staff
The Harmony station at Loyola Marymount University will rotate menu items weekly.
Kim Minestra, director of nutrition services at Evanston Township High School, will serve as president.
Changes include reducing the amount of pasta served, rotating menus more often and featuring those menus on a mobile application.
Making room on your bookshelf can pay off when it comes to menu inspiration. Here, FSDs share the books that elevated their menuing to the next level.
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The goal is to turn uneaten produce from the school cafeteria into compost that will be used to grow produce for students’ lunches.
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Management is more than just budgets and labor schedules; a key aspect is adding excitement to an operation. Be sure to add a bit of change to spice things up.
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