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Cura Hospitality cooks up a fundraising dinner at The Sisters of St. Joseph community

 By Patricia Cobe on Oct. 08, 2021

The foodservice provider planned and executed the annual Faith, Field and Feast event, sourcing hyperlocal ingredients to create a seasonal menu.

Sustainability

Bon Appetit creates new climate change policy

 By Patricia Cobe on Jun. 17, 2021

Bon Appetit foodservice management company plans to reduce greenhouse gas emissions through its food purchasing decisions.

Operations

Seafood prices underscore a complex supply chain

By Patricia Cobe on Jun. 25, 2020

The COVID-19 pandemic wreaked havoc on the foodservice-dependent fishing industry.

Operations

NY school districts receive grant for buying local

By FSD Staff on Feb. 08, 2017

Through the grant, the districts have hired a farm to school team, implemented a farm to school menu day and purchased fruit sectioners so students can slice their own fruit.

Operations

College serves dogfish in dining halls

By FSD Staff on Feb. 01, 2017

Chefs say menuing the lesser-used fish is a cost-effective way to support local fisheries.

Menu

5 offbeat pork and beef cuts diners crave

By Jill Failla on Jan. 31, 2017

Diners show willingness to eat a variety of less-common cuts, according to new Technomic research.

Operations

District digs into local lunches

By FSD Staff on Jan. 27, 2017

A new program aims to expose students to more local items and give them nutritious choices.

Operations

Adding coffee service without losing space

By Lisa Arnett on Jan. 17, 2017

Here’s a look at how two operators added coffee service with relatively small footprints—with one decidedly futuristic, and the other low-tech but nimble.

Steal This Idea

Local look: Baked-in savings

Jan. 17, 2017

The food and nutrition team at University of Wisconsin Hospital and Clinics in Madison outsources baked goods to a local shop that hires the formerly incarcerated.

Operations

Hospital hosts monthly farm-to-fork meal

By FSD Staff on Dec. 14, 2016

The meals aim to improve health and nutrition among hospital staff, patients and guests.

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