K-12 Schools

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Want to get non-vegetarian guests to step outside of their culinary comfort zone at catered events? This is how Yale University made it happen.
french onion soup
Substituting olive oil for butter and wheat bread for a baguette reduces the calorie count of this indulgent soup.
Aramark will work with suppliers to secure cage-free egg products.

FoodService Director invited 50 chefs from non-commercial operations to be our culinary voice on the Chefs Council.

School district policy would apply even to “food-free” zones in all schools, but may undergo revisions.
Board of education approves $2.7-million budget for 2015-2016, but legal wrangling continues over whether the district can contract with food management firm to run its cafeterias.
New research out of Iowa State University shows consumers were willing to spend more for genetically modified potatoes containing reduced amounts of carcinogens.
A union representing school custodians and cafeteria staff says strained relations with facilities manager Sodexo haven’t improved in 18 months.
Check out photos from the MenuDirections 2015 awards banquet, where FSD of the Year and the culinary competition winners were announced.
Check out photos from MenuDirections 2015 dine-around Memphis featuring Itta Bena, Automatic Slim's and Blues City Cafe...

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