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4 plant roots that deliver a flavor wallop

By Lizzy Freier on Jun. 13, 2016

The search for different ways to satisfy consumers' hunger for bolder flavors is leading some operators to try innovative uses of familiar root vegetables.

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Easier local sourcing could be on docket for NY schools

 By FSD Staff on Jun. 13, 2016

Per a new law, the state's school districts will be able to work more directly with farmers when purchasing locally grown items.

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Democrats stand up against the child nutrition block grant proposal

By Alaina Lancaster on Jun. 10, 2016

Yesterday, House Minority Leader Nancy Pelosi made a promise that the newest version of the House’s Child Nutrition Reauthorization bill “never sees the light of day on the House floor."

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8 sandwich trends to watch

By Peter Romeo on Jun. 09, 2016

So long, chicken Parm—hello, Cuban sandwich. What consumers want between two slices of bread is changing at a considerable clip, says a new Technomic study on sandwich trends.

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Predicting the future of food trucks

By Dana Moran on Jun. 08, 2016

Three noncommercial operators from across the country talk about the needs food trucks are filling on their campuses—and whether they will have staying power.

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Alice Waters: Beyond the edible schoolyard

By Patricia Cobe on Jun. 08, 2016

Alice Waters shares ideas on promoting edible education in schools.

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Rachael Ray fights for free lunch in NYC Public Schools

By Alaina Lancaster on Jun. 07, 2016

The celebrity chef is calling upon NYC’s mayor to provide free lunches for all public schools, so that children aren’t bullied for taking advantage of subsidized lunches.

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Proponent of tighter school lunch access vows he won't back down

By Peter Romeo on Jun. 07, 2016

Rep. Todd Rokita said he has doubts about whether the federal government should subsidize school lunches at all.

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4 ways school foodservice changed in the 2015-16 year

By Peter Romeo on Jun. 07, 2016

The school year is ending, but K-12 foodservice may feel the effects for some time to come.

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4 out-of-the-box menu items inspired by the state fair

By Kelsey Squire on Jun. 06, 2016

Chain restaurants have taken a cue from carnivals this summer, churning out new iterations of fried-anything fare faster than a tilt-a-whirl. Here’s a sampling of the sort of concoctions that may also find a foothold in noncommercial ops.

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