FSD Staff

Articles by
FSD Staff

Page 83
Operations

Sodexo doubles down on healthy meals for military members

The vendor is partnering with celebrity chef Robert Irvine as part of a nutrition initiative.

Operations

New Smithsonian museum unveils cafeteria

The eatery aims to serve as an extension of the exhibits.

Meals will be prepped using the same menu offered to students.

Yet those changes don’t need to cost a fortune, says a leader of the study.

A fee was levied to avoid making lunches more expensive across the board.

Foodservice trends like clean labels and more vegan options are making their way into senior living, operators say. Here are the facts about our respondents.

After the foodservice management company for DC Public Schools announced it would not renew its contract, one FSD wanted to let the community help shape school feeding.

We can’t assume the guidelines we wrote 10 years ago are fine for today. Nearly 40% of millennials have at least one tattoo, according to Pew Research.

Question:How are you menuing unusual versions of chili for the fall?Answers from FSD's Culinary CouncilFor a Pacific Northwest regional twist, I’m making a seafood chili by adding hot smoked sal...

The funding is aimed at enabling schools to implement new breakfast models.

Kent State’s Prentice Cafe also offers vegan and vegetarian dishes.

The district will provide dinner to students at 10 elementary schools.

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