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FSD Staff

Articles by
FSD Staff

Page 7
Design

Modern elements on display in Florida A&M’s revamped dining hall

Focal points of the updated space include a hydroponic system and a station centered around exhibition cooking.

Operations

NACUFS announces 2022 award winners

Grand prize recipients of the association’s Loyal E. Horton dining, nutrition and sustainability awards will be named in July.

Operations

School district installs solar greenhouses to provide fresh produce for nutrition program

The greenhouses will grow items such as lettuce, legumes, carrots and radishes, and also provide students with hands-on learning experiences.

Operations

High school nutrition team hires students to combat staffing challenges

Fifteen students at Wayzata High School are working in the cafeteria for class credit and close to $17 an hour.

Menu

5 stats on sandwich preferences

See what today's diners want and what’s trending on the sandwich menu.

Operations

Funding to further extend school nutrition waivers could be included in upcoming bill

The Senate is debating whether to include funding for the waivers issued during the pandemic in a supplemental appropriations package.

Operations

California middle school holds local food tasting during lunch

Laguna Middle School held the event to celebrate the state’s expansion of free school meals to all students.

Operations

Sodexo partnership to bring locally sourced broccoli to operations in Maine

Sodexo has teamed up with Harvesting Good, a for-profit subsidiary of Good Shepherd Food Bank in Maine, to launch the initiative.

Operations

School district works to expand halal options for students

Gwinnett County Public Schools is planning on adding a halal hot dog to its menu in the fall.

Sustainability

UMass Dining begins labeling the carbon footprint of menu items

The university says it’s the first in the U.S. to highlight the carbon impact of individual dishes.

Operations

Maine Department of Education hosts final round of its farm-to-school cooking competition

The Farm-to-School Cook Off Competition challenged students from around the state to come up with two recipes that use local ingredients.

Menu

Sodexo aims to add more plant-based dishes at colleges

The company is working with the Humane Society to help meet its goal of having 42% of menu items on campus be plant-based by 2025.

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