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Operations

4 dining event ideas for November

 By Benita Gingerella on Oct. 25, 2019

Consider these opportunities to engage guests next month.

Menu

College chefs team up to create winning recipes

 By Patricia Cobe on Oct. 23, 2019

Here's a sampling of the dozens of dishes created at Indiana University kitchens during the Big Ten Conference Chefs' Summit.

Menu

Recipe report: Cook a pot of chili

By Patricia Cobe on Oct. 17, 2019

Chillier weather means the time is right to cook up a pot of chili. These 5 recipes range from plant-based chilis to a turkey and sweet potato version.

Operations

Michigan Dining shares sustainability best practices at a recent chefs’ gathering

By Benita Gingerella on Oct. 16, 2019

The University of Michigan’s dining team shared its sustainability accomplishments during FoodService Director’s third annual Culinary Council Chefs’ Summit.

Menu

Making the most of plant-based menus

By Kelsey Squire on Oct. 10, 2019

Karla Dumas from the Humane Society of the United States, shares what’s driving the rise in demand for plant-based menu options.

Menu

What’s driving college students’ food purchases?

By FSD Staff on Oct. 07, 2019

Sustainable, low-carb, gluten-free—which attributes do students say would make them more likely to buy a menu item? Technomic shares some insights.

Operations

School district hosts farmers markets for National Farm to School Month

By FSD Staff on Sep. 30, 2019

Students will receive $4 in vouchers to spend at the market.

Menu

Ancient grains provide heartiness and health that consumers crave

Sponsored content from our partner Furmano’s on Sep. 30, 2019

As consumer trends skew toward healthy options and better-for-you snacks and meals, both commercial and noncommercial eateries are working to include nutritious foods on the menus.

People

Making a school menu more diverse

By Benita Gingerella on Sep. 25, 2019

How FSD Mellissa Honeywood curates a locally sourced menu with international ties.

Sustainability

50 planet-friendly foods for a healthier future

By FSD Editors on Sep. 25, 2019

Sodexo makes a commitment to serve Future 50 Foods to promote sustainability and health.

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