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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.

Menu

The promise of plant-based

 By Patricia Cobe on Nov. 25, 2019

Plant-based items are skyrocketing on menus. But how popular are they with consumers, really?

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.

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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.

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