FSD Staff

FSD Staff
foodservicedirector@winsightmedia.com


fidget spinner
While they may be a nuisance to parents, restaurants are finding an unexpected use for trendy fidget spinners. Check out how this chef is showing off the new technique.
A partnership with UM's on-campus farm aims to aid the university’s sustainable sourcing goals...
Power Up Tuesdays and International Thursdays will become weekly fixtures at lunch. The menu changes developed out of students’ requests for more diverse options.
The California district said it has banned the beverage due to the amount of added sugar and extra calories it contains. The ban will begin this fall.
College students sound off on sourcing, allergens, meal plans and more.
Officials hope the move will help curb the $2 million deficit in its nutrition budget.
Under a new policy, students with lunch debt will no longer be served lesser meals.
Vegetables with labels such as “crispy” and “caramelized” were chosen more often than those with more basic descriptions.
The cafe will deliver lunch to students during the summer and be used for classes and other programs when school is in session.
Its decor includes custom-made murals and a retro fridge stocked with chocolate milk.

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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...

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