FSD Magazine

FSD Magazine
foodservicedirector@winsightmedia.com


nutrition facts label
A University of Illinois food economist shares a few guesses as to why consumers ignore nutrition information to guests via cards and labels on the food line.
lunch cafeteria tray
FSD spoke to Mary Davis, director of food services for Unit 4 School District in Champaign, Ill., about her experience as a mentor and her advice for others.

Question: 

What, if any, food substitutions are you making as a result of weather-related costs or supply issues?

Question: 

How are you slipping in healthier ingredients?

Question: 

How are you saving on food costs without sacrificing quality?

Question: 

What are you doing about the price of eggs?
Aida Samaniego, executive chef for Sodexo at New Mexico State University, offers sugar-free gelatin desserts and fresh fruits as a part of her efforts to provide healthy meals and hinder quick weight...

More From FoodService Director

Ideas and Innovation
aquaponics produce

We partnered with a student group interested in aquaponics to build a recirculating fish tank and lettuce growing operation in our Oval Dining Center. The large tanks are stocked with tilapia that live in the water and fertilize lettuce growing in the recirculating water under grow lights. We then harvest the lettuce and use it in our operations. The unit is set up in the dining room where customers can see the science in action, learn about the process and enjoy the fresh lettuce that was just picked.

Ideas and Innovation
fridge system

We installed a remote refrigeration system as part of our cafeteria renovation. The main part of the system is located on the roof and controls all our refrigerated equipment, including the walk-in freezer and coolers, beverage refrigerator, etc. The system allows us to identify problems faster, and the elimination of individual condenser units cuts down on A/C bills as well as noise.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

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