A St. Luke's chef sorts through some locally grown, organic produce.
From protein and produce to packaged foods, operators are seeking out simpler, less processed fare.
02-16-2015 Menu Development
“Being able to make food taste real when you’ve taken out most of the fat and most of the sugar is an art,” says Richard Curtis.
The breaded chicken tender salad features whole-grain baked chicken tenders; kid-friendly vegetables and low-fat ranch dressing.
01-20-2015 Menu Development
Fresh produce and lean proteins also form the backbone of healthy catered dishes at Dickinson College in Carlisle, Pa., where Director of Dining Services Errol Huffman oversees up to 10 events each...
12-19-2014 Menu Development
From meatloaf to fried chicken, lighter versions of classic comfort foods are being created by operators.
12-18-2014 Menu Development
As part of Vegetarian Awareness Month, the culinary team at Lee Memorial Health System in Florida gave special focus to vegetarian foods.
10-23-2014 Menu Development
Rather than bore students with dry stats on calories and fat, Wesley Delbridge, R.D., food & nutrition director for Phoenix’s Chandler Unified School District, is turning healthy eating into a...
10-02-2014 Menu Development
Four years ago, Executive Chef Ryan Conklin served quinoa for the first time at Rex Healthcare, a Raleigh, N.C. hospital.
08-27-2014 Menu Development
Fruit might be sweet, but it’s also right at home in savory dishes, where it offers depth of flavor plus beneficial fiber and antioxidants for relatively few calories. Here’s how operators are...
08-11-2014 Menu Development
Smaller portions prove healthy for customers—and operators’ bottom lines.
University dining services director says his program offers healthy options and actively seeks student input.
Industry News & OpinionView All
In response to student complaints that it was serving nearly raw meat and rotten produce, Aramark says it will step up its feedback process at a Canadian university.
Managing Your BusinessView All
A recent survey of its members by the School Nutrition Association revealed that many operators are facing moderate to serious challenges in meeting the stricter nutritional requirements set by the U.S. Department of Agriculture.
Ideas & InnovationView All