Industry News & Opinion

Cornell debuts 100% gluten-free dining hall

It is the second college eatery in the country to be certified gluten-free.

University uses weights to scale back on food waste

The interactive program aimed to show students how much food gets thrown away in dining halls.

University resurrects former favorite dishes

The school will begin offering past items favored by students as weekly specials.

District holds smoothie taste test

The smoothies are part of an initiative to promote healthy eating and fitness.

University adds cafe to medical school

To encourage students to visit area restaurants, the cafe will only serve light breakfast and lunch items.

College introduces dragonfruit bowl

The bowl can be eaten by students following vegan and lactose-free diets.

Kiosks boost breakfast participation

New program has increased number of breakfasts served from 500 to 3,000 per week.

NY school districts receive grant for buying local

Through the grant, the districts have hired a farm to school team, implemented a farm to school menu day and purchased fruit sectioners so students can slice their own fruit.

University rolls out new unlimited meal plan for underclassmen

The plan includes unlimited meal swipes and is meant to encourage community amongst peers.

District hosts international cuisine month

The goal of the program was to expose students to new foods and various cultures.

Pages

FSD Resources

Recipedia

Fresh recipes to help you create innovative menus and signature dishes.

FSO of the Month

sponsored by

Innovative foodservice operations to watch.

Research

Industry research, analysis and information to help improve your operation.

Steal This idea

Borrow innovative ideas and time-saving tricks from your peers.

Chefs’ Council

Noncommercial chefs dish on the latest food trends and ideas.

MenuDirections

MenuDirections

FSD’s annual culinary event for noncommercial foodservice operations.