Healthy choices: A trend without end

From The Chilean Fresh Fruit Association.

More than ever, consumers are challenging chefs and foodservice leaders to offer more wholesome and flavorful options. It’s simple with fresh fruits. Now, with summer-fresh fruits from Chile filling the seasonal gaps, there’s a full spectrum of color and flavor excitement available 365 days a year.

Discover a whole new world of fresh opportunities.

What Chile brings to your table:

  • Quality fruits at their peak of freshness.
  • Creative culinary concepts.
  • Profit-building merchandising ideas and timely menu-planning solutions.


Quickly and easily brighten your menu with color, versatility & fresh ideas from Chile.

From a touch of freshness in a garnish to a tantalizing entrée, you can’t miss with the time-honored goodness of fresh fruit.

Simple Touches:

  • Put any choice of stone fruit on the grill flesh-side down. Great with grilled meat and seafood.
  • Create a “Smoothie Bar” and let your customers prepare their own smoothie.
  • Wrap prosciutto around apples, peaches or pears. Serve as an appetizer.

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Throughout the month, the school is hosting a sandwich competiton between its principal and vice principals. Each contestant created a sandwich to be added to the lunch menu for one week, from which a winner will be chosen.

The competition was proposed by Director of School Nutrition April Laskey, who said she was surprised by how responsive people were to the idea.

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SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

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pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

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The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

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