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Inside FSD

The foodservice provider’s Scales & Tails Seafood Culinary Contest tasked chefs to come up with innovative recipes using seafood.

The university has set a goal to have 30% of its meals be plant-based in both residential and retail operations by 2026.

Fourteen Texas high school culinary teams were challenged to create a vegetarian lunch entree as part of Aramark’s annual Culinary Star Competition.

FSD is the exclusive media partner of ANFP

A new report examined school meal participation in California, Maine, Massachusetts, Nevada and Vermont during the first school year the states implemented policies mandating healthy school meals for all.

25 cutting-edge equipment products were singled out for advancements in sustainability, automation, safety and more. And yes, there are robots and AI in the mix.

The chef-led initiative underscores climate impact on independent restaurants based on research from José Andrés’ Global Food Institute at The George Washington University.

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