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honey comb spoon
With a goal of making menus healthier, operators across all market segments are increasingly turning to alternative sweeteners such as honey, maple syrup and agave to reduce their reliance on...
whole wheat sausage kolachke
Three Takes On offers several different versions of the same classic dish. This month: unique takes on sausage dishes.
Executive chef Ricardo Abbott says this sausage is a healthy way to create a popular topping to add to whole wheat pizzas.
Vegetarian pizza
With a growing population of vegetarians, it’s never been more important to focus on plant-based cuisine.
Memphis, Tenn., was the site of the 13th annual MenuDirections conference. As you might expect, pork and barbecue played an important role in the event.
In non-commercial foodservice settings, only 4 to 10 percent of waste is pre-consumer, typically kitchen waste such as fruit and vegetable peels.
food waste
Foodservice operators are demonstrating that food waste recovery is a viable alternative to landfill dumping.
vegetables in soup
On Friday, when we break down our salad bar, we freeze 75 percent of the items for use in soups and other dishes.
female chef kitchen entrees
To celebrate Women’s History Month, we had an Iron Chef competition for all the female chefs at the account.
woman computer
I developed a program for undergraduate nutrition students called Dining Diplomats.

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