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A healthcare chef cultivates a new plant-based station

By Patricia Cobe on Jun. 01, 2020

The COVID-19 pandemic gave Executive Chef Nazim Khan an opportunity to nurture a veggie-forward concept.

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Benefits of plant-forward eating in healthcare foodservice

Sponsored content from our partner Mars Foodservices on Feb. 10, 2020

For patients needing more protein and healthy fats, such as those who need to maintain healthy insulin levels, create a power bowl featuring brown rice, eggs, avocados and other plant-based ingredients.

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Northwestern students embrace 21 days of plants

By Patricia Cobe on Feb. 07, 2020

Innovative menu items and activities spurred participation in a soon-to-be-annual plant-forward challenge.

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Beans offer plant-based, hearty protein for healthcare menus

Sponsored content from our partner Furmano’s on Jan. 07, 2020

With many diners focusing more on their health, combined with the “food as medicine” movement, it’s no surprise plant-based options, like beans, are multiplying on menus.

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6 menu trends that rose to the top in 2019

By Patricia Cobe on Dec. 19, 2019

See which ingredients, flavors and culinary movements had the biggest impact this year.

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FSD’s most read stories of 2019

By FSD Staff on Dec. 18, 2019

See which topics readers couldn’t get enough of this year.

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District works to bring imperfect produce to community

By FSD Staff on Dec. 17, 2019

Canton Local School District has partnered with a rescued produce delivery service.

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Staying ahead of changing tastes in senior living

By FSD Staff on Dec. 16, 2019

How one foodservice team is adapting to the dining preferences of baby boomer residents.

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Plant-based grows up

By Patricia Cobe on Dec. 02, 2019

Fresh preparations and an eye toward flexitarianism are leading the way forward.

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Hydroponic farm brings hyperlocal produce to Rochester Institute of Technology

By FSD Staff on Nov. 25, 2019

The on-campus farm is providing the university with greens such as kale, cilantro, basil and lettuce.

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