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The latest foodservice management practices, food-safety news and more.
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Mass. hospital FSD named 2015 ACF Chef of the Year

 By Bianca N. Herron on Nov. 17, 2015

The American Culinary Federation and Epicurean Club of Boston have named Addison Gilbert’s David Gauvin as the recipient of the award.

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District stops using foam trays after student’s proposal

 By FSD Staff on Nov. 17, 2015

Licking Valley Elementary School has made the switch to biodegradable lunch trays this fall.

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High-tech service with a smile

By Alaina Lancaster on Nov. 17, 2015

Southwestern College, a 1,300-student institution in Winfield, Kan., adopted a FresX “pay with your selfie” technology platform in late October.

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NC State completes Healthier Campus Initiative

By Bianca N. Herron on Nov. 17, 2015

The university is the first college to complete all 23 goals to encourage healthier food choices on its campus—two years ahead of schedule.

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School uses an unusual method to teach nutrition

By FSD Staff on Nov. 17, 2015

Students are invited to take a journey along with their food.

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Breakfast in classroom helps reduce stomachaches, absences

By FSD Staff on Nov. 16, 2015

Westside Elementary School officials also cited fewer visits to the school nurse after testing a two-week in-class breakfast program.

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Can chefs boost school-meal participation?

By FSD Staff on Nov. 16, 2015

Having a chef prepare school lunches may convince students to eat more fruits and vegetables, suggests a new study.

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5 trends that will shape noncommercial foodservice in 2016

By Peter Romeo on Nov. 16, 2015

How will onsite feeding evolve next year? FSD posed the question to the researchers and consultants at Technomic. Here’s what they prepared specially for FSD readers.

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Taste-testing gives students say in new lunch menus

By FSD Staff on Nov. 16, 2015

San Antonio Independent School District’s had its high school students sample possible food and drink options for next year’s menu.

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Sustainability goes beyond the menu

By Dana Moran on Nov. 16, 2015

Deputy Editor Dana Moran was impressed by how Ponce City Market's planners maintained the historic building while pursuing green certifications.

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