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health and wellness

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Foods with function and flavor

 By Amy McKeever on Jan. 17, 2017

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. diners are looking for food with a function.

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A lighter take on ranch dressing

 By Patricia Cobe on Jan. 17, 2017

Last fall, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting in-house—ranch dressing.

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What’s healthy now?

By Patricia Cobe on Jan. 17, 2017

Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that promote wellness.

Operations

University tries plant-based training to revamp menus

By FSD Staff on Jan. 17, 2017

Chefs developed vegetarian, vegan and allergen-free dishes now being considered as campus offerings.

Operations

District tests pricier organic lunches

By FSD Staff on Jan. 10, 2017

If enough of the lunches are sold during a trial run, organic meals will become a permanent weekly fixture.

Foodservice Operation of the Month

Houston ISD: Forging a connection with student consumers

By Julianne Pepitone on Jan. 09, 2017

Houston Independent School District is engaging diners with astronauts, football players—and nutrition for life.

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How a senior living chef bridges generational taste gaps

By Patricia Cobe on Dec. 19, 2016

See how one chef satisfies the differing health and menu preferences of older residents and baby boomers.

Operations

Students serve produce they helped grow

By FSD Staff on Dec. 14, 2016

The middle-schoolers also created their own dressing with help from their foodservice director.

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How to change up grain bowls

By Lisa Arnett on Dec. 13, 2016

Three operators share why they’ve put grain bowls on their menus, and how they’ve made them a success with everyone from elementary school students to seniors.

Operations

Rethinking food safety with new approaches

By Dana Moran and Lisa Arnett on Dec. 13, 2016

In recent months, operators have had to stave off more fears than just E. coli. Mumps, flu and hand-foot-and-mouth disease have reared their germy heads in foodservice.

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