Sodexo purchases Centerplate, makes push for stadium feeding
University boosts participation with retail meal pass
University dining team forms student vegan group
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How 2 districts are handling unpaid meal balances and lunch shaming
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Weather the storm: Go beyond primary vendors during natural disasters
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Consumers dish on side dishes
Eggs take center stage with all-day breakfast
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Healthy Recipe Revamp
K-12 Census: Making the effort
2016 FSD Menu Survey
2015 LTC Census: The state of Senior Living
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Leisa Bryant: Winning by learning
Lucretia Chancler: Helping feed a hometown in need
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5 surprising new ways to approach salad
3 ways to keep campus coffee lovers loyal
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March 3, 2017
University sees drop in food waste, purchasing costs
The school credited its switch to anytime dining and stepped-up composting efforts with causing the declines.
March 3, 2017
UW-Madison may accept food stamps in dining halls
If a new proposal is greenlit, the university’s dining halls could accept food stamps as soon as next fall.
March 2, 2017
School leans into lunch customization
A new program, dubbed Lunch My Way, allows students to build their own meals.
March 1, 2017
College hosts science-inspired food event
Dining services partnered with the science school to serve a “biologically diverse” menu with such items as cheddar insect larvae.
Feb. 27, 2017
Betti Wiggins named FSD of the Year 2017
The longtime FSD was honored for championing farm-to-fork fare and healthy options for K-12 students.
Feb. 24, 2017
College students sample German cuisine
A visiting chef prepared traditional German fare for students over a two-day period.
Feb. 23, 2017
University debuts program to fight food insecurity
The FSD-run program grants meals to students who are not on a meal plan and who are struggling financially.
Feb. 22, 2017
Hospital bans sale of sugary snacks, beverages
The hospital will replace items like soda with such options as milk and granola bars.
Feb. 21, 2017
University hosts build-your-own bowl event
The bar-style event will allow students to choose from a variety of grains and add their selection of vegetables and other toppings.
Feb. 17, 2017
Hospital hosts global cooking series
The three-part event will be open to the community, with each class featuring a different type of global cuisine.
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