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...
03-10-2014 Menu Development
The Mediterranean diet is more than just healthy. With an emphasis on fresh produce, flavorful herbs and spices and plenty of grassy olive oil, it’s also tasty.
02-10-2014 Menu Development
Call it a wellness meal, wholesome option or even a spa plate. Whatever the name, many non-commercial operators are working to meet the demands of increasingly health-conscious eaters by developing...
01-10-2014 Menu Development
Cutting back on meat is a cost-saving, healthful tactic for many operators.
12-03-2013 Menu Development
It’s no secret that red meat’s reputation isn’t exactly stellar, healthwise. In large part, that’s because many cuts of beef contain high levels of fat;...
10-25-2013 Menu Development
Sugar, butter and white flour are the core ingredients for most baked goods. In an effort to make breads, muffins and pastries healthier, non-commercial operators are swapping in better-for-you...
10-04-2013 Menu Development
Vegetables, beans and legumes take center stage in better-for-you side dishes.
09-03-2013 Menu Development
Used to be, if you wanted to guarantee a dish’s popularity, just fry it. But as both diners and public policy makers have continued to push for healthier meal options, non-commercial...
07-29-2013 Menu Development
Fat makes you fat? Not anymore, say most experts. In fact, oils like olive and canola are now thought to boost heart health because they are high in unsaturated fats. No wonder they’re...
06-26-2013 Menu Development
The average American eats more than twice the recommended limit of six to nine teaspoons per day of added sugar. Here’s how non-commercial operators are helping their diners cut down on...
Everyone, it seems, wants to offer us tips on healthier eating. Even the Centers for Disease Control and Prevention has gotten into the act.
Industry News & OpinionView All
The state’s new Superintendent of Education is allowing schools to apply for a waiver to sell unhealthy snacks on certain days.
Managing Your BusinessView All
Two New England universities affected by Winter Storm Juno share their best practices for operating a foodservice department during a major weather event.
Ideas & InnovationView All