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The latest foodservice management practices, food-safety news and more.
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Conn. students petition for the right to snack in school

 By FSD Staff on Mar. 16, 2016

The no-snack policy is in place to reduce the risk of allergic reactions for students with food allergies and keep “critters” out of the school, Amity Regional High School officials say.

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Ariz. hospital incorporates plant-based options to meet demand

By Bianca N. Herron on Mar. 15, 2016

Canyon Vista Medical Center has a growing number of doctors and staff who prefer a plant-based diet for themselves as well as for their patients.

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How sustainable is a healthier diet?

By Dana Moran on Mar. 15, 2016

Making almost every meal from scratch is difficult enough without the added challenge of plucking chickens or patiently waiting for bell peppers to ripen.

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How to cut waste with utensils and presentation

By Alaina Lancaster on Mar. 15, 2016

A lot can be said for a silver spoon. At Montana State University’s Miller Dining Hall, a few spoons contributed to a 50 percent reduction in food waste.

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Palm-scanning technology hits school lunchrooms

By Dina Berta on Mar. 15, 2016

A district tested palm scanners in schools to see how well they would process payments. The results were so positive that school officials installed a device.

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The Besties

By Dana Moran on Mar. 15, 2016

These strategies and ideas aren’t just effective, off-the-wall, creative, profitable and zany. They’re the best—according to these operators.

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Top 5 hospitals for healthy food

By Bianca N. Herron on Mar. 15, 2016

Aspen Valley Hospital in Colorado and New York-based Stony Brook University Hospital tied for first place in the Physicians Committee’s 2016 list of hospitals with the healthiest food.

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Vending machine customers spring for fresh options

By Dina Berta on Mar. 15, 2016

Vending machine sales are up 7 percent at the University of Buffalo, but students on the New York campus aren’t buying more sugary snacks and beverages.

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The best facilities and sustainability practices

By Dana Moran on Mar. 15, 2016

A part of FoodService Director's "The Besties," these are the best facitilies and sustainability practices operators have submitted in the past year.

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College students poor at managing food allergies: Study

By FSD Staff on Mar. 15, 2016

Less than half of the students with food allergies have allergen-free alternatives available at their school, the report found.

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