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Tasty ways to add seafood to K-12 school lunches

 Sponsored content from our partner Trident Seafood on Apr. 13, 2020

For operators planning ahead, here are some great ways to add Alaska pollock to the menu—and what the benefits are of doing so.

Operations

5 takeaways from a recent foodservice confab

 By FSD Staff on Mar. 31, 2020

FoodService Director’s MenuDirections conference served up a number of tidbits for operators.

People

IFMA names 2020 Silver Plate Award winners

By FSD Staff on Mar. 03, 2020

Four of this year’s honorees are influential in noncommercial foodservice.

Operations

District halts plan to add PB&J to all elementary schools

By FSD Staff on Mar. 03, 2020

Leon County Schools is reversing course due to pushback by parents concerned about students with peanut allergies.

Steal This Idea

Steal this idea: Make it a meal

Feb. 03, 2020

Create meal kits for food pantry patrons.

People

Camp Howard, C&U standout, has died

By Peter Romeo on Dec. 13, 2019

The CIA-trained chef spent 19 years in C&U foodservice, most recently at the University of Montana.

Foodservice Operation of the Month

Tahoe Truckee Unified School District: Schooled on sustainability

By Julianne Pepitone on Dec. 13, 2019

At this California district, conserving resources and cutting waste has become a way of life.

Operations

5 steal-worthy ideas from Michigan State University

By Benita Gingerella on Dec. 13, 2019

Check out some ways the dining team creates camaraderie and draws in diners.

Sustainability

K-12 survey: Feeding students, not the trash can

By Benita Gingerella on Dec. 11, 2019

Here's how operators across the country are dealing with food waste and food insecurity.

Menu

What’s on tap for senior living menus?

By FSD Staff on Nov. 12, 2019

Hear about the trends impacting this growing segment, including snacking, bar food and changing dietary preferences.

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