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Making the most of plant-based menus

 By Kelsey Squire on Oct. 10, 2019

Karla Dumas from the Humane Society of the United States, shares what’s driving the rise in demand for plant-based menu options.

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What’s driving college students’ food purchases?

By FSD Staff on Oct. 07, 2019

Sustainable, low-carb, gluten-free—which attributes do students say would make them more likely to buy a menu item? Technomic shares some insights.

Operations

School district hosts farmers markets for National Farm to School Month

By FSD Staff on Sep. 30, 2019

Students will receive $4 in vouchers to spend at the market.

Sustainability

50 planet-friendly foods for a healthier future

By FSD Editors on Sep. 25, 2019

Sodexo makes a commitment to serve Future 50 Foods to promote sustainability and health.

Sustainability

Navigating regulations: The eco-friendly frontier

By Steve Dwyer on Sep. 23, 2019

Noncommercial operators share how they're staying on top of packaging concerns.

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Recipe report: Fresh takes on plant-based dishes

By Patricia Cobe on Aug. 22, 2019

Plant-based menu options are in high demand—and vegans aren’t the only ones ordering them up. A growing number of flexitarians are choosing vegetable-forward dishes several times a week. These five recipes will help freshen up your plant-based offerings to appeal to both groups of diners.

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