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Industry News & Opinion

Bakersfield City School District is expanding the number of schools participating in a program to donate leftover cafeteria food to local shelters, Bakersfield.com reports.

The program, called Waste Hunger, Not Food, began last April in partnership with the county health department. Due to its initial success, the program is expanding from one elementary school to six schools starting this school year.

Under the program, students place unopened milk cartons, whole fresh foods and unopened prepackaged food that they don’t want into three separate bins. The health department...

Industry News & Opinion

Foodservice vendor Aramark has invested in fast-casual concept Oath Pizza, bringing the 10-unit chain into its fold of noncommercial dining venues as part of a “strategic partnership.”

Catalyzed by its Aramark connection, Oath Pizza, which specializes in grilled thin-crust pies, has opened units at hospital and business sites, and plans to do so on college campuses later this month. As of now, the concept serves the Boston and Washington, D.C., areas and has one unit in New York City.

“Our partnership with Oath will further enable us to provide a high quality, convenient,...

Industry News & Opinion

Taking a page from a number of colleges across the country , Marquette University is getting rid of plastic straws in its campus eateries and replacing them with paper versions, MarquetteWire reports .

The change, part of the Milwaukee campus’ broader sustainability initiatives, will take place at the school’s retail outlets, including its Marquette Place eatery and its Brew cafes. Earlier this year, campus Brew locations also began using more environmentally friendly cups.

“When people use a paper straw instead of a plastic one, they feel a sense of pride and agency,” the...

Ideas and Innovation

We make pizza dough beignets by stacking out sheeted pizza dough and cutting it into bite-sized pizzas. We then place it in a fryer until golden brown and top with powdered sugar.

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