On the latest episode of “Dig In,” FSD's Editor-in-Chief chats with Rahul Shrivastav, executive director of IU Dining, to get a sense of how Indiana University has adapted its foodservice as the coronavirus crisis continues. Shrivastav shares how the Bloomington, Ind., campus has shifted to a takeout model that encourages social distancing and how it’s keeping employee morale high.
EditOperations
- U.S. Department of Agriculture announces final rule on updated School Nutrition Standards
- Food safety alert: Check what ground beef is in your freezer, USDA advises
- A look at which states have the healthiest school lunches
- Sodexo's sales see a boost thanks to new business, the continued return to the office and strong retail spending
- Eating school meals associated with better diet quality among students
College foodservice adjusts to a new normal
By Kelsey Squire on Apr. 06, 2020Want breaking news at your fingertips?
Click here or text FSD to (877) 281-7554 to receive text alerts from FoodService Director and get the news and insights that matter to your operation.
Thanks for signing up!
Click here to complete your profileMultimedia
The Latest
Listen to your daily news: FSD PodcastsNew episodes weekdays