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FSD Update

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Condiments on fire

 By FSD Staff on May 09, 2016

Foodservice pros say they can offer more customization by providing additional condiment choices. New research shows which options are most likely to be embraced by customers.

Operations

University debuts initiatives to curb waste in on-campus catering

 By Bianca N. Herron on May 09, 2016

Northwestern’s sustainability options include using recyclable cutlery and drinkware, and having volunteers collect and compost materials on-site.

Workforce

Building a better mentoring program

By Dana Moran on May 09, 2016

Two FSDs, one from a large operation and another from a small one, share experience and advice from their own internal mentoring programs.

Operations

Mich. university aims to privatize foodservice to cut costs

By FSD Staff on May 09, 2016

In an effort to cut costs, Eastern Michigan University is looking to contract a foodservice vendor.

Operations

3 things keeping FSDs up at night: Budget-busters edition

By Kelly Killian on May 06, 2016

FSDs have more than just administrators to answer to when it comes to renovation purchases—but that’s not the only news causing sleepless nights this week.

Operations

Ill. district’s composting efforts aim to reduce lunch waste

By FSD Staff on May 06, 2016

The goal is to turn uneaten produce from the school cafeteria into compost that will be used to grow produce for students’ lunches.

Operations

Colo. could restrict access to breakfast-after-the-bell program

By FSD Staff on May 06, 2016

Proposed changes to the state's free school breakfast program could cut off nearly 16,000 students, according to an advocacy group.

Operations

Criticism mounts over proposal to restrict free-lunch program in schools

By Kelly Killian on May 06, 2016

Public pushback is escalating over a less-publicized proposal in Congress that would make it harder for schools in high-poverty areas to offer free breakfast and lunch to all of their students.

Operations

Colo. hospital taps local farmer to help garden grow

By FSD Staff on May 06, 2016

Officials expect the resident farmer will quadruple the production of the garden, which supplies produce for the hospital's on-site restaurant.

Operations

Marquette to build $96M dormitory, dining hall

By FSD Staff on May 05, 2016

The university's new facility will feature longer hours, as well as more menu and seating options compared to other eateries on campus.

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