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FSD Update

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3 restaurant trends to consider for 2016

 By Patricia Cobe on Dec. 30, 2015

What’s happening street side could work in noncommercial settings.

Operations

Students protest cultural appropriation in the dining hall

 By FSD Staff on Dec. 30, 2015

A food fight is happening at Oberlin College over dishes deemed insensitive.

Operations

Minn. hospital patients get room service app

By FSD Staff on Dec. 16, 2015

Ordering food just became easier at St. Paul’s Bethesda Hospital.

Operations

School draws fire by tying students’ classroom work to lunch-line position

By FSD Staff on Dec. 16, 2015

A petition drive is underway to preserve a first-come, first-served set-up.

Operations

Food insecurity affecting college students’ academic performance

By FSD Staff on Dec. 16, 2015

Nearly a quarter of students worry about not having enough money to buy food, according to the study by the University of Minnesota.

Operations

LAUSD foodservices assess the impact of Tuesday's closings

By Bianca N. Herron on Dec. 16, 2015

A sales day was lost, but food wasn’t wasted, a spokesman told FSD.

Operations

School Nutrition Foundation honors five SNA members with award

By Bianca N. Herron on Dec. 16, 2015

Chis Burkhardt, director of Child Nutrition & Wellness at Lakota Local school District is one of the recipients.

Operations

Vegan students petition for university food station

By FSD Staff on Dec. 14, 2015

A group of vegetarian and vegan students at Loyola Marymount University are petitioning Sodexo to install a new food station on campus.

Operations

Study: Salad bars in the lunch line encourage produce consumption

By FSD Staff on Dec. 14, 2015

Research published in the Journal of the Academy of Nutrition and Dietetics suggests that the placement of healthy items can make a huge difference in how likely students are to eat them.

Operations

N.C. district debuts 'Try Day Friday' program

By FSD Staff on Dec. 14, 2015

The initiative allows students to sample new dishes and vote on whether they should be added to the breakfast and lunch menus.

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