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The latest foodservice management practices, food-safety news and more.
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How foodservice operators are pitching in after Hurricane Harvey

 By Lisa White on Sep. 08, 2017

The foodservice industry has been at the forefront of helping those affected, and noncommercial operators in the path of the storm were some of the first to offer aid to local communities.

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College ditches disposable cups

 By FSD Staff on Sep. 08, 2017

Reusable thermoses will take their place in the dining hall.

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NYC public schools now offering universal free lunch

By FSD Staff on Sep. 07, 2017

The initiative is expected to reach an extra 200,000 students in the nation’s biggest school district. It is not anticipated to cost the city additional money.

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University adds Cuban cafe

By FSD Staff on Sep. 06, 2017

Students had been requesting Cuban food on campus. Vicky Cafe will serve traditional Cuban cuisine, including tostadas, pan con bistec and cafe con leche.

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What’s making waves at food halls

By FSD Staff on Sep. 06, 2017

Here’s a look at several concepts that might have the mojo to break out beyond the food hall format and shake up the foodservice world in coming years.

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District introduces themed cafeterias to draw students

By FSD Staff on Aug. 31, 2017

Its five cafeterias were remodeled with decor ranging from a jungle to a 1950s-style diner. The district’s foodservice fund was used to pay for all the renovations.

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In wake of Hurricane Harvey, Houston students to receive free meals

By Dana Moran on Aug. 30, 2017

The move came about after HISD received approval from the USDA and the Texas Department of Agriculture. All of the 210,000-plus students enrolled will benefit.

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School district teams up with hospital to build greenhouse

By FSD Staff on Aug. 29, 2017

The greenhouse will supply food for one of the district’s high schools and is a part of Marion County Hospital District’s Fitness and Nutrition in Schools project.

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UConn adds ‘mini meal plan’

By FSD Staff on Aug. 28, 2017

The plan allows students who move in early to get on a plan before the semester starts. The plan lasts one week, ending when the fall semester’s meal plans begin.

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Penn State pilots kosher dining

By FSD Staff on Aug. 24, 2017

The yearlong test program may eventually become a permanent fixture.

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