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The latest foodservice management practices, food-safety news and more.
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NYC councilman introduces bill to establish letter grading system for school cafeterias

 By Benita Gingerella on Apr. 18, 2022

Parents and guardians would be able to view the grades online and would be informed if their child’s cafeteria was issued a “C” grade or below.

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Aramark acquiring Forever Resorts locations

 By FSD Staff on Apr. 15, 2022

The buyer is also rebranding its leisure arm as Aramark Destinations.

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Chartwells Higher Ed to host ‘Grate-Ful’ event

By FSD Staff on Apr. 15, 2022

Dining teams will promote plant-based options and sustainability initiatives later this month.

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Students enjoy local bison and barley soup as part of recipe testing event

By Benita Gingerella on Apr. 13, 2022

Belgrade School District is working with Montana Team Nutrition to test and publish recipes made using products grown in the state.

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DoorDash debuts discounted version of DashPass aimed at college diners

By FSD Staff on Apr. 11, 2022

DashPass for Students is half the cost of the company’s traditional monthly membership.

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Senior-living community adds robots to dining team

By FSD Staff on Apr. 07, 2022

The robots, named Robbie and Stoney, carry plates between the kitchen and dining room.

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Purdue incentivizes remote office workers to move to campus with $1,000 dining credit and more

By FSD Staff on Apr. 06, 2022

Work from Purdue looks to offer transplants “the energy of a campus with the flexibility of remote work.”

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School district encourages healthy eating with farmers market pop-up

By FSD Staff on Apr. 06, 2022

Students at Fayette County Schools were able to shop for their own produce.

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Sodexo brings South Carolina produce to schools through local partnership

By Benita Gingerella on Apr. 05, 2022

The Gullah Farmers Cooperative provides fresh fruits and vegetables to Beaufort County School District daily.

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As supply chain challenges persist, school nutrition teams go local

By Benita Gingerella on Apr. 05, 2022

School districts are increasingly turning to local sources for their proteins, fruits and vegetables. And they're finding those sources more reliable than national vendors.

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