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plant_based

Operations

District works to bring imperfect produce to community

By FSD Staff on Dec. 17, 2019

Canton Local School District has partnered with a rescued produce delivery service.

Menu

Staying ahead of changing tastes in senior living

By FSD Staff on Dec. 16, 2019

How one foodservice team is adapting to the dining preferences of baby boomer residents.

Menu

Plant-based grows up

By Patricia Cobe on Dec. 02, 2019

Fresh preparations and an eye toward flexitarianism are leading the way forward.

Operations

Hydroponic farm brings hyperlocal produce to Rochester Institute of Technology

By FSD Staff on Nov. 25, 2019

The on-campus farm is providing the university with greens such as kale, cilantro, basil and lettuce.

Menu

The promise of plant-based

By Patricia Cobe on Nov. 25, 2019

Plant-based items are skyrocketing on menus. But how popular are they with consumers, really?

Operations

4 dining event ideas for November

By Benita Gingerella on Oct. 25, 2019

Consider these opportunities to engage guests next month.

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College chefs team up to create winning recipes

By Patricia Cobe on Oct. 23, 2019

Here's a sampling of the dozens of dishes created at Indiana University kitchens during the Big Ten Conference Chefs' Summit.

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Recipe report: Cook a pot of chili

By Patricia Cobe on Oct. 17, 2019

Chillier weather means the time is right to cook up a pot of chili. These 5 recipes range from plant-based chilis to a turkey and sweet potato version.

Operations

Michigan Dining shares sustainability best practices at a recent chefs’ gathering

By Benita Gingerella on Oct. 16, 2019

The University of Michigan’s dining team shared its sustainability accomplishments during FoodService Director’s third annual Culinary Council Chefs’ Summit.

Menu

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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