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A collection of menu planning ideas for foodservice operators.

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Teaming Up for Health at Michigan

 By Paul King on Mar. 21, 2012

As more college students are diagnosed with nutrition-related health problems, university foodservice programs increasingly are turning to other departments to help provide necessary guidance. One example is at the University of Michigan, where Residentia

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USDA Program Helps Schools Feed More Students for Free

 By Becky Schilling on Mar. 16, 2012

A major objective of the Healthy, Hunger-Free Kids Act is increasing participation of students who qualify for free or reduced-priced meals in school meals programs. The law’s Community Eligibility Option (CEO) is one way the USDA hopes to accomplis

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MenuDirections 2012: Photos from Day 3

Mar. 15, 2012

The third and final day of MenuDirections 2012 showcased workshops based on cooking healthy, including sessions on cooking with herbs, gluten-free dining and menuing seafood. The conference concluded with our second annual Goldies awards, which were prese

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To-Go Branches Out

By Pamela Parseghian on Mar. 13, 2012

A“food superstore” similar to New York City’s over-the-top Eataly is scheduled to open at the University of Massachusetts in Amherst, Mass., says Ken Toong executive director at UMass Auxiliary Enterprises. Toong envisions the epicurean

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Whey to Go

By Pamela Parseghian on Mar. 13, 2012

When it comes to cheese, it seems many chefs never tire of dreaming up new recipes. Some even say they now find success with cheese substitutes that fill growing requests from vegans and lactose-intolerant diners.

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MenuDirections 2012: Photos from Day 2

Mar. 12, 2012

The second day of MenuDirections 2012 provided information on 10 foods to improve your health by Dr. James Painter, session on Mediterranean, Korean and Latino cuisine and the FSD of the Month/Year awards dinner. Click here for photos from from Day 2.

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School lunch makeover

By FSD Staff on Mar. 12, 2012

In January the U.S. Department of Agriculture released the final meal pattern regulations for school meals, as mandated by the Healthy, Hunger-Free Kids Act. Kevin Concannon, USDA under secretary for Food, Nutrition and Consumer Services, called the annou

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Healthy choices: A trend without end

Sponsored content from our partner The Chilean Fresh Fruit Association on Mar. 05, 2012

More than  ever, consumers are challenging chefs and foodservice leaders to offer more  wholesome and flavorful options. It’s simple with fresh fruits. Now, with  summer-fresh

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MenuDirections 2012: Photos from Day 1

Mar. 05, 2012

At the 10th annual MenuDirections conference, held in Charleston, S.C. Feb. 26-28, attendees had the chance to learn how to Create Flavor, while Selling Health with educational workshops and networking opportunties. The first day offered an introduction t

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MenuDirections 2012 Day 2: World Cuisines

Feb. 29, 2012

On Monday morning of MenuDirections 2012, attendees were taken on a culinary tour—virtually, of course—of three regions of the world in the World Cuisines workshops. Mediterranean, Latin America and Korea were the areas visited.

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