FSD Update

Operations

San Diego schools consider Meatless Mondays

School board is considering proposal to eliminate meat from the menu one day a week.

Operations

Mississippi district rejects contract, goes self-op

Decision hinged on foodservice providing an after-school snack.

Smaller portions and higher food costs credited with decline.

The No. 1 challenge when planning and executing a renovation is finding the money to do so, according to The Big Picture.

BYU’s Dining Services has announced Chick-fil-A will join the lineup of dining outlets in its Cougareat dining facility.

Farmers are eager to satisfy demand for local purchases.

There’s a reason eggs are called incredible: Each tiny package delivers protein plus iron, vitamins, minerals and antioxidants, all for 70 calories. The downside? Eggs are high in saturated fat and cholesterol and are often paired with other high-fa

Many elementary students grow potatoes, sprouted in cartons on sunny windowsills, as a classroom assignment. But heirloom potato varieties—especially upmarket fingerlings—are a more complicated crop than those humble student potato projects.

Talk about loving foodservice. When Nancy Keller [formerly Levandowski], director of ISU Dining at Iowa State University, in Ames, saw that Denny’s was opening a new in-house wedding chapel in Las Vegas, she couldn’t resist giving them a call

We provided our students with what we call an international spice rack. We wanted our students to have the opportunity to make their food the way they wanted. Spices such as garam masala, Chinese five-spice, cumin and hot paprika are just some of the offe

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