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The latest foodservice management practices, food-safety news and more.
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Sodexo creates board to give students voice

 By FSD Staff on Oct. 05, 2015

The foodservice contractor is reinstating Drake University’s Dining Student Board of Directors after a three-year hiatus, allowing students to collaborate with foodservice officials.

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Calif. governor signs child-hunger bill into law

 By Bianca N. Herron on Oct. 02, 2015

The measure aims to improve access to the National School Lunch and Breakfast Programs, starting Jan. 1.

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N.Y. schools pilot local food program

By FSD Staff on Oct. 02, 2015

Ten schools in a New York district are participating in the Local foods for local kids program, where food from local farms and suppliers will be served in the cafeterias.

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3 restaurant trends FSDs need to watch

By Patricia Cobe on Oct. 02, 2015

In the past few weeks, Senior Editor Pat Cobe has noticed activity in three areas: restaurant-design, a favorite daypart and a hot cooking technique.

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School FSDs may have to be patient about school-meal rule changes

By Dana Moran and Peter Romeo on Oct. 02, 2015

Reauthorization of the program, with or without adjustments in the requirements, could take months.

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Chartwells plans a $6.5M dining enhancement in Missouri

By FSD Staff on Oct. 02, 2015

The new dining features at Southeast Missouri State University include an additional Subway and plans for a Panda Express.

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University gives growing Asian population an authentic option

By FSD Staff on Oct. 02, 2015

Responding to feedback from a growing population of Asian students, Boston University opened a new dining hall station that aims to serve traditional Asian cuisine.

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Keeping it real

Sponsored content from our partner Campbell's Foodservice on Oct. 02, 2015

Millennials and Generation Z are more concerned with clean food sourcing, menu transparency and processed food than most other age groups, making these key areas of focus for non-commercial operators.

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Congress’ failure to reauthorize school lunches: Why FSDs care

By Bianca N. Herron on Oct. 02, 2015

Although a change in the status quo hadn’t been expected in recent weeks, school foodservice managers had reasons to hope for a surprise. Here are three major ones.

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Calif. hospital hires chef to spice up menu

By FSD Staff on Oct. 02, 2015

Chef William Sauer has added items like Cuban-style sandwiches and baby kale salads to the Sharp Grossmont Hospital menu since becoming its new executive chef.

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