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FSD Staff

Articles by
FSD Staff

Page 75
Operations

Healthcare campus to add public market

The market would include healthy food vendors as well as teaching kitchens and exercise classes.

Operations

Cafeteria renovations boost lunch participation

Participation jumped 29% at a district’s middle schools after food stations and an expanded menu were added.

Operations

School brings in local chef to prepare sushi lunch

The invitation was part of an effort to expose students to different foods.

Operations

High school to plant orchard on campus

As with the school’s garden, produce from the organic orchard will eventually be used for meals served in the cafeteria.

Operations

University leans into plant-based cooking

After fielding more student requests for increased vegetarian options, the university is replacing an on-campus bistro with a grill serving made-to-order plant-based dishes.

Operations

Students create healthy lunch for peers

The elementary schoolers are working with foodservice staff to craft a nutritious meal for all 6,800 students in their district.

Operations

District’s food truck to serve lunch over summer break

The truck, which will travel through the district four days a week, recently took a test run.

Operations

University tries plant-based training to revamp menus

Chefs developed vegetarian, vegan and allergen-free dishes now being considered as campus offerings.

Operations

How one district drastically reduced allergic reactions

Bellevue School District in King County, Wash., has reduced the instances of life-threatening allergic reactions by 94% since 2013. The success stems from communication.

Operations

College hosts cooking competition to sharpen staff skills

The competition, sanctioned by the American Culinary Federation, also gives the school a platform to promote its dining services.

Operations

District offers free lunch during snow day

Nearly 180 meals were served throughout the district on Tuesday.

Operations

District tests pricier organic lunches

If enough of the lunches are sold during a trial run, organic meals will become a permanent weekly fixture.

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