Food Pricing Database

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peppers jars

Despite the large amount of produce used at the entirely vegan Muse School in Calabasas, Calif., the great majority is consumed, and there is little spoilage.

For operators, the next steps in transparency are local sourcing, cooking from scratch, working closely with suppliers and developing their own products.

local produce

About 94% of college and university operators and 56% of senior living operators are buying at least some of their products locally, according to data from FoodService Director’s 2016 Foodservice...

asparagus
While May is the beginning of peak season for harvesting local produce, operators are finding ways to extend seasonality and local sourcing into cooler months.
Using produce at its peak not only promotes nutrition and flavor, it can save money. This seasonal guide can help in planning purchases and the menu.
vendor supplier
Picking a supplier who can meet an operation’s needs at a reasonable cost is challenging, so having a set system of selection and standards can be crucial.
wormy apples
Organic, scarred fruits and vegetables are found to have higher antioxidants, studies show.
fisherman fish basket
Andrea Bersamin led a fish-to-school program at two Southwest Alaskan elementary schools. Bersamin and her team developed a purchasing guide for schools.
local produce
Local sourcing is in high demand, but it can present challenges to foodservice directors. Experts in the field share six tips for meeting these challenges.

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