Colleges & Universities

Latest Articles
FSDs take stock of how the demands of today’s diners are shaping the meal plan of the future, from data-syncing mobile technology to healthful discounts.
farmer sustainability
Local sourcing resonates with customers. Here’s how to capitalize on the momentum of the movement while maintaining your operation's food safety...
Making room on your bookshelf can pay off when it comes to menu inspiration. Here, FSDs share the books that elevated their menuing to the next level.
combi oven
Many modern combi ovens feature optional smoking boxes, which operators can fill up with wood chips of their choice and turn on preset smoke-cooking settings.
deep fryer oil
Partnering with a small business venture founded by a Clark graduate, the department now turns its waste fry oil into biofuel that heats an academic building.
maryville college dining
Features such as steam kettles and manpower-reliant dish rooms were on the chopping block when Maryville’s Margaret Ware Dining Room underwent a renovation.
lemon loaf
When a resident's lemon loaf became a hit, the director of dining and nutrition services updated the family recipe it to improve its health profile...
salad shaker
The partitioned, compostable cups that hold breakfast yogurt parfaits sparked healthy grab-and-go ideas throughout the day at University of Texas at Austin.
goat sambal
To control food costs and meet consumer demand for healthier options, some FSDs are menuing plant-based protein alternatives and cutting back on beef.
fisherman fish basket
Andrea Bersamin led a fish-to-school program at two Southwest Alaskan elementary schools. Bersamin and her team developed a purchasing guide for schools.

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