As fall turns into winter, squash is appearing on more and more menus. According to Technomic’s Winter 2016 Season’s Eatings report, the vegetable will be the focus of menu items such as tarts and cobblers, grain salads and starchy dishes. Squash’s versatility makes it suitable as a side or star of vegetarian and vegan dishes. Here’s how four noncommercial operations are implementing this fall favorite.
The foodservice team makes nutrition an integral part of students' school day through themed literary lunches, math problems on cookie packaging and more.
Sodexo Live! puts the pedal to the medal with new menu items and concepts calibrated just for racing fans as the Formula 1 Crypto.com Miami Grand Prix roars into the Miami International Autodrome in May.