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Wellness Watch

Operations

Ky. university rolls out campus food trucks

 By FSD Staff on Oct. 27, 2015

University of Louisville students can order ahead with an app and use campus dining credits to pay for the food.

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University students voice concerns about foodservice vendor

By FSD Staff on Oct. 27, 2015

Although Lancer Hospitality has added items to the foodservice program at San Antonio College, students aren’t happy about the prices.

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K-12 nutrition specialists tour Auburn University facilities

By FSD Staff on Oct. 27, 2015

The group explored the university’s feeding and wellness facilities.

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UVM dining to purchase veggies from food hub

Aug. 25, 2015

Intervale Food Hub is now an “approved vendor” of the University of Vermont and expects to sell local produce worth $50,000 to the university before the end of the year—roughly $3,000 per week for the upcoming semester.

Operations

College adds free-produce program for students

Aug. 25, 2015

Miami Dade College’s north campus will now offer students free produce, in addition to its established food pantry stocked with non-perishable food items.

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Md. county increases profit, reduces waste by composting food scraps

Aug. 25, 2015

Prince George’s County collects food waste from local schools, museums and municipalities that can be broken down and sold as garden compost to customers ranging from the White House to University of Maryland.

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'Smart Snacks' regulations cost district nearly $200,000

Jun. 23, 2015

A school district in Fairbanks, Alaska, is dealing with a $192,000 loss in revenue stemming from healthy snacks regulations on top of a proposed $100,000 budget cut.

Workforce

Closing the nutrition-knowledge gap

By Bianca N. Herron on Jun. 23, 2015

An FSD hired a registered dietician to make sure her frontline staff knew enough about what they were serving to answer customers’ questions with confidence.

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Food allergies on the rise

Jun. 23, 2015

Six percent of children and 3 percent of adults now suffer from food allergies, with the main culprits being gluten, milk, eggs, fish, nuts and soy.

Operations

Local sourcing in ski country

By Katie Fanuko on Jun. 23, 2015

Kathy King offers insight on how to tailor sourcing initiatives to a senior living facility.

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