Continue to Site >>>

health and wellness

Operations

NPD Report: Consumers looking for quality healthy options, won’t pay more for healthy items

 Jun. 15, 2011

According to a new NPD Report entitled “Consumers Define Healthy Eating When They Go Out To Eat,” consumers are finally recognizing the industry’s efforts to promote healthy eating, but they aren’t willing to pay more for healthy options.

Menu

Making Healthy Work in Healthcare

 By Paul King on Jun. 13, 2011

Surprising as it may be, selling healthy in hospitals isn’t as easy as it might seem. Patient menus, of necessity, follow a number of guidelines, but getting employees and visitors to eat more healthf...

Operations

What’s New in Summer Meal Programs?

By Becky Schilling on May 25, 2011

Speaking about child nutrition reauthorization last year, Secretary of Agriculture Tom Vilsack said one of his main priorities was to increase student access to school meals on non-school days, especially during the summer months. The U.S. Department of A

Operations

Changing school nutrition?

By Paul King on May 16, 2011

Two events of note occurred last week in San Antonio, Texas, both revolving around school foodservice. The Culinary Institute of America, in collaboration with the National Restaurant Association, staged “Healthy Flavors, Healthy Kids,” a three-day event billed as a National Invitational Leadership Summit.

Menu

Reader Feedback: Healthy, Hunger-Free Kids Act Wrap-Up

Apr. 26, 2011

Dan Witt, supervisor of food services, Pueblo County School District 70 in Colorado, responded to our article in March's K-12 Spotlight. Witt expressed concern about the meal price equity clause. ...

Menu

How do you do healthy?

Apr. 26, 2011

We asked eight child nutrition directors how they promote and teach healthy dining behaviors and what easy tweaks they’ve made to menu items to make them better for students. Here’s what they said: ...

Operations

Pleasant surprises

By Paul King on Apr. 21, 2011

Earlier this month, I drove up to the Culinary Institute of America in Hyde Park, N.Y., to sit in on one of the sessions of the Culinary Enrichment and Innovation Program. The topic was wellness, and when I arrived the chefs were in the kitchen creating some healthy dishes for lunch.

People

On Local Sourcing for Mike McTaggart

Mar. 11, 2011

FSD talked with Mike McTaggart, president of Quest Food Management Services, about the company’s new Quest for Life program, which focuses on from-scratch cooking, local sourcing, and educating both parents and students.

Menu

Healthy, Hunger-Free Kids Act Wrap-Up

Mar. 02, 2011

Three months after President Obama signed the Healthy, Hunger-Free Kids Act into law, FSD spoke with several operators, as well as SNA President Nancy Rice and Audrey Rowe of the USDA, to find out wha...

People

For Marvon Pierce

Feb. 03, 2011

Through its Whole Life Dining program and the recent addition of gluten-free menu items, GenCare Lifestyle, a senior living company based in Seattle, is changing the way it approaches food in its six communities. FSD talked with Marvon Pierce, corporate d

  • Page 134