Continue to Site >>>

FSD Staff

Articles by
FSD Staff

Page 105
Operations

Students protest cultural appropriation in the dining hall

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

Operations

Fine-dining chef aims to improve school lunches

Daniel Giusti’s new company, Brigaid, will renovate school kitchens and staff them with professional chefs.

Operations

Elementary school launches Kids Cook with Heart

The six-week program teaches students about health, nutrition and how to prepare nutritious meals.

Operations

San Bernardino shooter planned attacks at college

The attack would have taken place in Riverside City College’s cafeteria in 2011, Syed Farook’s longtime neighbor said.

Operations

Middle school suspends lunch-line incentive after backlash

The program had been in place at Woodrow Wilson Middle School for 20 years.

Operations

University’s new nutrition bar fuels student-athletes

Penn State’s nutrition bar, located in the renovated Lasch Football building, serves up high-protein snacks.

Operations

High school opts out of NSLP, still doesn’t increase participation

Some students say long wait times are a big reason they eat off campus.

Operations

FoodService Director’s staff and colleagues pick their best eats (and drinks) of 2015

Chefs and industry folks aren’t the only ones who blend pleasure and profession over restaurant meals. Winsight Media is tracking foodservice trends.

Operations

Students petition for longer-term sustainability goals

The University of Iowa already has goals for the year 2020. Students want them extended to 2050.

Operations

Ariz. college’s grab-and-go station to help reduce patron wait times

It will also serve a different item everyday, including milkshakes and pretzels.

Operations

Senate cafeteria workers secure $13.30 wage

A new contract with Restaurant Associates, which oversees the Senate cafeteria, was signed Monday.

Operations

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

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

  • Page 105