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FSD Update

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6 lessons from MenuDirections

By Peter Romeo on Feb. 29, 2016

FoodService Director’s annual immersion in culinary trends, the MenuDirections conference, opened Sunday with a look at delivering health, sustainability and excitement. Here are some of the highlights.

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Activists want McDonald’s gone from Houston hospitals

 By FSD Staff on Feb. 26, 2016

Protesters ask Texas Children’s and Ben Taub hospitals to sever ties with the Golden Arches.

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How one cafeteria got creative to get out of the red

By FSD Staff on Feb. 26, 2016

West Branch School District in Morrison, Pa., looked to new foods and a youth advisory committee to turn its foodservice finances around.

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Sodexo, school district standoff comes to a close

By FSD Staff on Feb. 26, 2016

After the vendor backed out of its deal with an Illinois district, the two have entered into a temporary contract that will cost the district more per student meal.

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Alaska researchers seek to expand fish-to-school program

By FSD Staff on Feb. 25, 2016

They aim to bring locally sourced salmon into school cafeterias and classrooms throughout Alaska.

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5 menu trends worth noticing

By Patricia Cobe on Feb. 25, 2016

Unique local specialties, fresh ethnic mashups and a lesser-known ancient grain are making their way onto restaurant menus—and could be the next frontier for noncommercial outlets, too. Here are five trends we’re keeping an eye on.

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Texas district spices up lunch menu with locally sourced international fare

By FSD Staff on Feb. 25, 2016

A new Asian-inspired salad bar will roll out this month.

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16 nutrition programs aiming to improve students’ health

By FSD Staff on Feb. 24, 2016

Baltimore City Public School System and Berkeley Unified School District in California top Food Tank’s list of nutrition-forward programs.

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In-school pop-up shop helps Ala. district meet students’ needs

By FSD Staff on Feb. 24, 2016

Students can anonymously shop for snacks, school supplies and hygiene products.

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3 restaurant trends worth watching in Feb.

By Patricia Cobe on Feb. 23, 2016

This trio of foods and beverages is just beginning to have an impact on restaurant menus. Here’s your chance to jump on these consumer-approved trends early.

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