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Here are some ways FSDs recommend for getting HR on your side.
One of the first signs of spring is an abundant supply of fresh asparagus. Make the most of the crisp, green spears by taking them off the sidelines and spotlighting them in these recipes.
greek quinoa salad
Chef Hollie Green of Novato Unified School District turns quinoa into a vibrant greek salad that fits nutrition regs and students of all ages can enjoy.
Less than half of the students with food allergies have allergen-free alternatives available at their school, the report found.
jose andres sxsw
Jose Andres sets his sights on noncommercial to grow his Beefsteak restaurant concept.
This vegetarian version of sloppy joes replaces meat with red lentils and mushrooms. The variety of spices make the low amount of sugar almost unnoticable.
This vegetarian take on jambalaya replaces traditional proteins with tempeh and butternut squash, while replacing rice with the ancient grain kamut.
chicken sandwich
Researcher Technomic tracks menus from 150 schools in the top 50 school districts. Here are the items that are holding their ground in K–12 foodservice.
kitchen line cafeteria
Some of the most acclaimed chefs in America are leveraging their experience and stepping into the heat of a different type of kitchen: school foodservice.

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