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health and wellness

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How soup goes beyond the bowl

The versatility of soup offers a variety of ways that operators can meet the needs of both guests and patients.

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Roasted vegetables elevate menus, streamline prep and increase attendance in dining halls

Experimenting with roasted vegetables is one way to meet students’ demand for plant-based meals.

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Comfort foods that make parents proud

Sponsored content from our partner Stouffer’s® on Mar. 18, 2019

Using real ingredients to build meals students love satisfies everyone, from parents to new college students and even operators.

Steal This Idea

5 ways to celebrate National Nutrition Month

By Patricia Cobe on Mar. 11, 2019

There’s still plenty of time in March to promote healthy eating and connect with customers all month long.

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Plant-forward menus for springtime sports fans

Sponsored content from our partner Kerry Foodservice on Mar. 06, 2019

For sports fans who want a better-for-you or meat-free option, plant-based proteins are the perfect alternative.

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Roasted fruit hits consumer sweet spots

Sponsored content from our partner Simplot on Feb. 22, 2019

Incorporating roasted fruit is a quick, easy way for foodservice operators to deliver delicious boosts of flavor intensity that help menu items stand out from the crowd.

Operations

Children’s Hospital of Philadelphia opens food pharmacy

Feb. 01, 2019

The pharmacy is designed to provide healthy, nutritious food to families facing food insecurity.

Operations

All NYC public hospitals to observe Meatless Mondays

By FSD Staff on Jan. 18, 2019

Promoted with the slogan “Power Up With Plants,” this new initiative is designed to empower patients to live healthier.

Operations

FDA proposes new labels designating which romaine lettuce is safe

By Peter Romeo on Nov. 26, 2018

The federal agency says it intends to identify safe sources of the produce.

Menu

College diners’ top snacks

By Benita Gingerella on Nov. 07, 2018

Students name their favorite types of food to eat between meals.

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