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Soup: For all seasons

 By Marygrace Taylor on Mar. 13, 2015

No matter the weather, fresh, flavorful soups and stews are menu staples.

Menu

MenuDirections 2015 at a glance

 Mar. 13, 2015

MenuDirections 2015 gathered the most progressive and influential foodservice professionals in Memphis, Tenn., earlier this month.

Menu

March 2015: Pineapple

Mar. 12, 2015

Snapshots of all the recipes from the March 2015 issue featuring pineapple.

Operations

FDA tests uncover dairy farmers breaking law on antibiotics

Mar. 11, 2015

A new report from the FDA reveals that some farmers are slipping past antibiotic tests in cows' milk by using drugs that aren’t supposed to be used on dairy cattle at all.

Steal This Idea

Reduce waste: Sterilize the trash

Mar. 09, 2015

In the process, the pulp becomes a sterile biomass suitable for compost or is tilled directly into the soil. It is picked up by our certified organic CSA.

Operations

Is there a link between climate change and food safety?

Mar. 09, 2015

A study published in Food Research International suggests flooding, warmer temperatures attributed to global warming could compromise the integrity of fresh produce.

Operations

Sodexo CFO to step down

Mar. 09, 2015

Sodexo has announced that Marc Rolland, Vice President Benefits and Rewards for the Asia region, will replace long-serving chief financial officer Sian Herbert-Jones when she steps down next year.

Operations

Director says Sodexo follows FDA guidelines; students unsure

Mar. 09, 2015

Students at Franklin College are being assured that premade items by Sodexo follow FDA guidelines and are safe to eat, even though students see items sitting out.

Operations

University to close Peet’s coffee shops under pressure of Real Food Challenge

Mar. 06, 2015

A study performed at the University of Utah showed only 11 percent of food on campus is “real.” Dining services is appeasing students by changing to locally-sourced coffee and other products.

Operations

Student group working with Sodexo to increase “real food” served on campus

Mar. 06, 2015

A group on Northwestern University students are working with Sodexo to determine how much of the food served at dining halls is “ecologically sound, community-based, humanely produced or fair trade.”

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