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health and wellness

Operations

Sweetgreen and FoodCorps expand strategic partnership

The Reimagining School Cafeterias Initiative pilot will be introduced to 15 cafeterias across the country this school year.

Operations

Maine launches teaching kitchen to improve school meals

The kitchen can stream, record and host cooking classes for school nutrition teams.

Menu

How college students delineate their diets

By Benita Gingerella on Aug. 05, 2019

Check out the top dietary preferences seen on campuses today.

People

Healthcare chef showcases local recipes at farmers market

By FSD Staff on Jul. 30, 2019

The executive chef of Bryan Health will be doing chef demonstrations at a local farmers market for the next four weeks.

Sustainability

How Compass Group aims to halve its food waste by 2030

Jul. 25, 2019

On this week’s episode of “Dig In,” representatives from the foodservice company share how it’s making waste reduction a “top priority.”

Menu

How 3 operations put a spotlight on plants

By Steve Dwyer on Jul. 22, 2019

Campus eateries are using a wide range of techniques to sell new plant-based items derived from their local procurement processes.

Operations

Marketing healthy choices to young diners

By Benita Gingerella on Jul. 17, 2019

Metz Culinary Management is expanding student palates with some strategic fun.

Menu

How to expand health-halo offerings while staying on-trend

Sponsored content from our partner Tyson Foods, Inc. on Apr. 16, 2019

College students are more in tune than ever with health, sustainability and culinary trends, and they want high-quality food from operations that can back up their claims.

Menu

Aramark jumps on plant-based bandwagon with The Twisted Beet

By FSD Staff on Apr. 15, 2019

The comfort-food concept will come to more than 750 colleges, healthcare and business-and-industry sites.

Menu

4 delectable better-for-you and better-for-the-planet dishes

Sponsored content from our partner Phillips Gourmet Mushrooms on Mar. 28, 2019

As diners increasingly look for sustainable or plant-based options on menus, operators find inspiration in plant-based options.

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