Continue to Site >>>

health and wellness

Steal This Idea

Make water work: Pair aquaponics produce with education

 Aug. 17, 2017

We partnered with a student group interested in aquaponics to build a recirculating fish tank and lettuce growing operation in our Oval Dining Center.

Menu

A holistic approach to vegan plates

 By Patricia Cobe on Aug. 15, 2017

The culinary team at Rice University keeps plant-based top of mind. Rice’s community dining system means everyone eats together—not in separate dining halls.

Operations

Spic and span—on a schedule

By Amy McKeever on Jul. 24, 2017

Cleaning may not be the most exciting part of foodservice, but it’s a vital one. Here's how to keep on top of a master cleaning plan as footprints change.

Operations

District eliminates chocolate milk from cafeterias

By FSD Staff on Jul. 19, 2017

The California district said it has banned the beverage due to the amount of added sugar and extra calories it contains. The ban will begin this fall.

Steal This Idea

Visual cues: Show, don’t tell, with diagrams

Jul. 19, 2017

Help guests pay attention to what they’re eating and understand the dietary guidelines by creating a physical plate showing the recommended USDA food portions.

Menu

Housemade in a snap

By Julianne Pepitone on Jul. 18, 2017

Speed scratch can be a big scheduling help, but premade items can also be a calorie bomb. Follow these tips for keeping speed-scratch cooking quick and healthy.

Menu

On-trend meat blends

By Heather Schroering on Jul. 15, 2017

Here's how school dining halls are rethinking protein.

Operations

How to boost student appeal

By Kelsey Squire on Jul. 12, 2017

A number of best practices for engaging K-12 students were unveiled this week at the School Nutrition Association’s annual conference, held in Atlanta. Here's how presenting operators have been catching the attention of young eaters.

Menu

4 ways memory care dining has gone beyond finger foods

By Benita Gingerella on Jun. 22, 2017

Senior living operators are turning to other aspects of the dining experience to help residents with memory loss. 

Operations

Indulgent buzzwords can lead diners to healthier food choices, study finds

By FSD Staff on Jun. 15, 2017

Vegetables with labels such as “crispy” and “caramelized” were chosen more often than those with more basic descriptions.

  • Page 16