FSD Staff

FSD Staff
foodservicedirector@winsightmedia.com


The pop-ups, which sell produce from the hospital’s farm, are intended to educate patients and guests about nutrition.
The pilot program will serve seniors lunch in the cafeteria every Friday.
New features include an expanded menu, interactive cooking stations and alcohol at dinner.
Students ranked each sample item on a scale from “awesome” to “gross.”
The meals aim to improve health and nutrition among hospital staff, patients and guests.
The middle-schoolers also created their own dressing with help from their foodservice director.

Question: 

As the holiday season approaches, what’s on your wish list for your operation?
Four steers were introduced as a part of the school’s farm-to-fork program.
Franklin College has seen a decrease in food waste during the past year.
The tablets increase swipe-in speed to the cafeterias and make it easier to correctly identify entering students.

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