The overuse of fisheries has operators going beyond produce in their sustainability endeavors and turning their efforts toward lakes and oceans.
07-30-2015 Menu Development
University of Montana’s executive chef says flexibility is key when storing local produce for winter.
07-13-2015 Menu Development
The National Strategy to Promote the Health of Honey Bees and Other Pollinators aims to reduce honey bee colony losses during winter to no more than 15%.
05-11-2015 Menu Development
Farmers are gearing up to satisfy increasing demand for pulses worldwide.
Lentils, chickpeas and dry beans serve a valuable function on non-commercial menus.
04-13-2015 Menu Development
With a goal of making menus healthier, operators across all market segments are increasingly turning to alternative sweeteners such as honey, maple syrup and agave to reduce their reliance on...
lthough refined white granulated sugar is still a go-to sweetener for 55 percent of consumers surveyed by research firm Mintel, natural sugars are closing the gap.
03-13-2015 Menu Development
In the past few years, pineapple has been transformed from a snack or side-of-the-plate option into a go-to ingredient for grilling, shredding and sauces.
This versatile fruit is a welcome addition to savory entrees and innovative desserts.
02-20-2015 Menu Development
"Americans are getting a little more adventurous in their purchasing,” Kehler says. “And we are seeing a huge increase in demand for soft cheese.”...
Americans care less about waste and costs to operators than they do about the feel-good nature of what the Healthy, Hunger-Free Kids Act promises.
Industry News & OpinionView All
The longtime Ball State foodservice manager is lauded by NACUFS for his industry work.
Managing Your BusinessView All
To streamline recruitment of foodservice employees, the University of Illinois at Urbana-Champaign, hosts a summer job fair where candidates are interviewed and hired on the spot.
Ideas & InnovationView All