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The latest foodservice management practices, food-safety news and more.
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Bill aims to improve Va. farm-to-school initiative

 By FSD Staff on Feb. 22, 2016

The proposal would benefit students and help local farmers and schools create better relationships, officials say.

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Michelle Stephenson named Western Region Student Chef of the Year

 By Bianca N. Herron on Feb. 22, 2016

The Utah Valley University student received the highest overall score from the American Culinary Federation.

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Sterling College ranked No. 1 for real food 2nd year in a row

By FSD Staff on Feb. 19, 2016

During the 2014-15 school year, 75 percent of the school's food was locally sourced, sustainable and humane, officials say.

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High school aims to boost lunch participation with taste tests

By FSD Staff on Feb. 19, 2016

Student meal participation averages just 23 percent daily, officials say.

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School district introduces branded sack lunch

By FSD Staff on Feb. 18, 2016

The cold lunch alternative, Super Sacks, includes milk, yogurt, fruit and whole grain chips or crackers.

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American Airlines to debut fine dining for first-class fliers

By Bianca N. Herron on Feb. 18, 2016

The Flagship Dining experience will take off in early 2017.

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Noncommercial sector to grow moderately in 2016, NRA says

By Peter Romeo on Feb. 18, 2016

Contract-managed facilities should enjoy a slightly stronger increase, and the gains will not be evenly shared among major segments, according to the National Restaurant Association's just-released sales forecast for 2016.

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Senator seeks to up domestic seafood use in NSLP

By Bianca N. Herron on Feb. 18, 2016

Purchasing domestically caught fish is healthier for American children, says Senator Maria Cantwell (D-WA).

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Award-winning restaurateur to open cafe at UC Berkeley

By Bianca N. Herron on Feb. 17, 2016

Chef Charles Phan, of San Francisco restaurants Slanted Door and Out the Door, will debut his new eatery this fall.

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K-12 foodservices take on Mother Nature

By Alaina Lancaster on Feb. 17, 2016

Knowing some children won’t eat if access to cafeteria meals is cut off, school foodservices are finding ways to stay in operation when bad weather cancels classes.

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