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Current and breaking news about the foodservice industry
After fielding more student requests for increased vegetarian options, the university is replacing an on-campus bistro with a grill serving made-to-order plant-based dishes.
The elementary schoolers are working with foodservice staff to craft a nutritious meal for all 6,800 students in their district.
The truck, which will travel through the district four days a week, recently took a test run.
Chefs developed vegetarian, vegan and allergen-free dishes now being considered as campus offerings.
The competition, sanctioned by the American Culinary Federation, also gives the school a platform to promote its dining services.
Nearly 180 meals were served throughout the district on Tuesday.
If enough of the lunches are sold during a trial run, organic meals will become a permanent weekly fixture.
The sandwiches, created for a championship game, are topped with ingredients signature to the teams’ hometowns.
To reduce waste, straws will be removed from students’ direct access at retail dining locations.
The directors received the honor for spurring creative initiatives in K-12 foodservice.

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