FSD Update


Ancient grains provide heartiness and health that consumers crave

As consumer trends skew toward healthy options and better-for-you snacks and meals, both commercial and noncommercial eateries are working to include nutritious foods on the menus.

N.Y. begins grape-to-school pilot

The program will bring fresh, local Concord grape juice to 10 schools in the state.

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Officials hope the move will help curb the $2 million deficit in its nutrition budget.

Competition for share of stomach is stepping up.

Vegetables with labels such as “crispy” and “caramelized” were chosen more often than those with more basic descriptions.

Under a new policy, students with lunch debt will no longer be served lesser meals.

The cafe will deliver lunch to students during the summer and be used for classes and other programs when school is in session.

Its decor includes custom-made murals and a retro fridge stocked with chocolate milk.

The app, which will soon be available at a high school, allows students to get notifications from their dining program and provide feedback to dining staff.

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