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The latest foodservice management practices, food-safety news and more.
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IFMA names 2018 winners of Silver Plate award

 By FSD Staff on Mar. 20, 2018

The nine honorees include some well-known names in noncommercial.

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The making of a dining program mascot

 By FSD Staff on Mar. 20, 2018

The newest member of Los Angeles Unified School District’s dining team doesn’t look like anyone else on staff. 

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Indiana University highlights plant-based dishes for National Nutrition Month

By FSD Staff on Mar. 19, 2018

The school is hosting a variety of produce-centric events.

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How to work with boutique suppliers

By Lynn Freehill-Maye on Mar. 19, 2018

It’s not just about local—finding small producers with a good story is key.

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Grants to expand alternative breakfast programs in Pa.

By FSD Staff on Mar. 15, 2018

The governor’s office is allotting $900,000 in mini grants to expand the programs.

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University revamps halal offerings amid student concerns

By FSD Staff on Mar. 14, 2018

Hofstra University has updated its halal signage and introduced new options.

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4 health-centered takeaways from MenuDirections 2018

By Benita Gingerella on Mar. 13, 2018

FSDs left the culinary event with a wealth of ideas to help implement healthy options at their operations. 

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Ball State debuts mini food truck

By FSD Staff on Mar. 13, 2018

The truck will offer a rotating list of healthy dishes with fewer than 550 calories.

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Snag more workplace snackers with expanded grab-and-go options

Sponsored content from our partner Mondelēz International Foodservice on Mar. 12, 2018

The ongoing popularity of grab-and-go items reveals trends that could help operators tailor their inventories to increase sales, especially in the workplace.

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UCLA expands sustainable seafood options

By FSD Staff on Mar. 12, 2018

The school’s dining halls have begun serving more seafood in place of red meat.

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