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The latest foodservice management practices, food-safety news and more.
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3 ways noncommercial operators have been helping wildfire evacuees

By Benita Gingerella on Nov. 16, 2018

Noncommercial operators across California are opening up their doors to house and feed those impacted by the blaze.

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What colleges around the country are serving up for Thanksgiving

 By FSD Staff on Nov. 14, 2018

As diners across America gear up to give thanks, colleges are finding unique ways to celebrate the holiday and serve a festive meal to students staying on campus over the break. 

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Hawaii public schools celebrates Thanksgiving, local produce with sweet potato pie

By FSD Staff on Nov. 12, 2018

More than 200 cafeterias throughout the state will serve the dish made with local Okinawan sweet potatoes.

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Harvard turns a breakfast station into a learning station

By Patricia Cobe on Nov. 09, 2018

A how-to video gives students a quick cooking lesson with their morning meal.

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Lemon Road Elementary hosts event celebrating potatoes

By Benita Gingerella on Nov. 09, 2018

Students got to try a Greek-inspired potato salad from the cafeteria’s new salad bar.

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Minimum wage to rise in Mo., Ark.

By Peter Romeo on Nov. 07, 2018

Residents voted in favor of the wage hikes during the midterm election.

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Houston Independent School District’s Betti Wiggins named one of Time’s most influential people in healthcare

By FSD Staff on Nov. 05, 2018

Wiggins was honored for her work at Houston Independent School District and Detroit Public Schools.

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University Hospitals develops food-as-medicine model to address food insecurity

By FSD Staff on Nov. 05, 2018

The healthy food provided at a new market also serves to combat chronic health conditions.

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Chartwells launches Student Choice program

By Benita Gingerella on Nov. 02, 2018

The program allows middle and high school students to vote on which dishes should appear on the menu the following week.

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The 7 trends that will shape foodservice in 2019

By Peter Romeo on Nov. 01, 2018

Look for an introduction to Balkan fare, disruptors in third-party delivery and a shift in consumers’ social media habits, says the researcher.

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