The more things change, the more they stay the same. As ever, our goal here at FSD is to provide actionable, trend-driven and business-building ideas and news. Click through to see the evolution of not only FSD, but the entire noncommercial industry.
The inaugural issue covered rising waste-disposal costs and breakfast in schools.
This act enacted by Congress required the USDA and Health and Human Services to review and update its food guidelines every five years.
This act required the USDA to update meals standards in accordance with the dietary guidelines for Americans.
This act established the fresh fruit and vegetable snack program pilot for schools in Indiana, Ohio, Michigan, Iowa and an Indian Tribal Organization (ITO).
This act expanded the fresh fruit and vegetable snack program pilot to four additional states, Washington, North Carolina, Mississippi, Pennsylvania and two ITOs.
This act expanded the fresh fruit and vegetable snack program nationwide and offered $9.9 million in funding to begin program operations.
Vilsack was previously the Governor of Iowa from 1999 to 2007.
This act continued funding for child nutrition programs and set new nutritional standards for federal school meals.
When designing the latest installment of the food guidance system, the USDA abandoned its food pyramid structure and introduced a plate to help consumers make healthy choices.
The nation’s largest school districts (New York City, Los Angeles, Chicago, Miami-Dade, Dallas and Orange County, Fla.) joined forces to share best practices and use their collective purchasing power to increase healthy options for students while keeping costs down. Today, the alliance includes 10 districts.
This rule required that all snacks served at school beginning in the 2014-15 school year meet USDA nutrition standards.
The renovated Prentice Cafe made its debut at the start of the fall semester, featuring only gluten-free fare.
Perdue was previously Governor of Georgia from 2003 to 2011.
This rule made changes to the Healthy Hunger-Free Kids Act. Districts now have the option to serve low-fat flavored milk, and states can grant exemptions to schools if they have difficulty finding whole grain-rich products. Schools that also meet the current Target 1 sodium limit are considered compliant with the USDA’s sodium requirements.
The move set off a national trend as more states introduced legislation banning the practice.
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Fresh recipes to help you create innovative menus and signature dishes.
Learn more about our latest honoree.
Borrow innovative ideas and time-saving tricks from your peers.
Tune into Menu Feed, a culinary-centered podcast hosted by Senior Editor Patricia Cobe.
FSD’s annual culinary event for noncommercial foodservice operations.
Insights on reducing waste, conserving resources and more.