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Special Reports

Special Reports

State of K-12 foodservice: Getting comfortable with change

By Benita Gingerella on Aug. 27, 2024

School nutrition operators will continue to embrace change this school year as they face new regulations and rising costs.

Special Reports

Barilla for Professionals

 Apr. 29, 2024

Barilla for Professionals

Special Reports

8 restaurant innovations to watch

May 19, 2020

These ideas gaining ground on the commercial side before the coronavirus hit may be central to spurring sales once the foodservice world adjusts to a new normal.

Special Reports

State of the industry 2017

Dec. 10, 2017

State of the Industry: What’s the future of noncommercial foodservice? What does the fate of the noncommercial industry look like in 2018? FSD’s editors investigate.

Special Reports

Mixed Vegetable Frittata

Dec. 15, 2016

Dietitian Karen Buch worked with chef Scott Samuels of the Culinary Institute of America to develop this protein-packed frittata. Fresh Swiss chard and spinach add the antioxidant power of dark leafy ...

Special Reports

Chicken Tender & Blueberry Wrap

Dec. 15, 2016

Chef Morse developed this recipe for the Douglas County Schools in Denver to meet school nutrition guidelines. Pairing blueberries with chicken tenders is a kid-friendly way to get a nutritious servin...

Special Reports

Greek Island Chicken

Dec. 15, 2016

The senior living residents at Pennswood Village appreciate global flavors, according to Executive Chef Plescha. To keep them on a healthy track, he focuses on vegetable-centric Mediterranean and Asia...

Special Reports

Avocado Citrus Salad with Marinated Onions

Dec. 15, 2016

Winter salads have to rely on a more limited produce selection, but citrus and avocados are in ample supply. The healthful and colorful combination, topped with marinated red onions, can brighten up a...

Special Reports

Grilled Mahi Mahi Sandwich with Mango Slaw

Dec. 15, 2016

For a healthier take on the usual fried fish sandwich, chef Hatfield grills mahi mahi with a spiced honey glaze and layers it on a whole wheat bun. A minty mango slaw adds a refreshing twist and makes...

Special Reports

Low-Fat Ranch Dressing

Dec. 15, 2016

In a switch from purchasing product from suppliers to making the school district’s salad dressings from scratch, Chef Augustine created a ranch dressing with cleaner, healthier ingredients. A co...

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