Rice Bowls Rule for Sandella’s Restaurant Chain (8/19/2008 3:02:10 PM)

At college campuses with a Sandella’s Flatbread unit, students with a yen for a quick, healthy and tasty meal often pick Sandella’s Rice Bowls...

Winning the Weight Battle in Grade School (8/19/2008 3:03:32 PM)

A new study suggests that school-based intervention can curb development of overweight students in grades 4 through 6.

Display Cooking Proves That Seeing is Believing (8/19/2008 3:01:11 PM)

In the three dining halls at the University of New Hampshire in Durham, David May, assistant vice president of business affairs, operates 12 display cooking stations...

Versatile Rice Shines on Campus (6/4/2008 9:04:55 AM)

Rice dishes are versatile performers at University of New Hampshire, satisfying the large contingent of diet-conscious students as well as the many for ...

GustOrganics Goes for the Green with Rice (6/4/2008 8:59:06 AM)

What do you get when you combine an Argentine entrepreneur, an Italian recipe and an organically grown American grain? You get the wildly popular Risotto of the Day ...

Ethnic Cuisines Grow in Noncommercial Foodservice (6/4/2008 8:58:05 AM)

Ethnic menu items continue to gain popularity among noncommercial foodservice operators, according to FoodService Director’s 2008 Menu Development Survey.

Rice’s Role at Pollo Campero (3/25/2008 1:01:17 PM)

Rice is both a side dish and the foundation of menu items at Pollo Campero, the Guatemalan fast-food chain that has brought zesty Latin American fried chicken as far as Chicago and Shanghai.

Healthier Meals Sell In Schools (3/25/2008 2:01:21 PM)

Students will choose healthier lunch options, a new study from the University of Minnesota has found.

FoodService Director’s 2007 Catering Study Highlights (3/25/2008 1:56:46 PM)

Study conducted with operators in the non-commercial segments of business & industry, colleges & universities, K-12 schools and hospitals...

Serve Up Flavorful, Healthy Vietnamese Fare (1/23/2008 12:14:48 PM)

For an example of how to eat healthfully, simply and well every day, look to Vietnam for inspiration, says Mai Pham, chef-owner of Lemon Grass Restaurant in Sacramento, California.

Local Products, Global Desserts (1/23/2008 12:16:33 PM)

Star Chefs’ Pastry Trends 2007 Report reveals that a sizeable percentage of pastry chefs source ingredients from within a 50-mile radius.

Growing Your Own Can Solve Seasonal Shortages (1/23/2008 12:15:45 PM)

While most operators have a fairly easy time procuring local, seasonal product in spring, summer and fall, it’s a challenge in the winter.

Cal Poly Students Support Organic and Natural Dining (1/23/2008 12:17:43 PM)

At California State Polytechnic University in Pomona, the Poly Fresh Market is the latest entry into the campus’s Green Campaign, which began more than a year ago.

Successfully Making Healthy Eating Fun (10/30/2007 11:54:14 AM)

Getting kids to eat healthy is all in the marketing, says Sharon Kinion, child nutrition director for Pitt County Schools in North Carolina.

Diversity Yields Menu Dividends (10/30/2007 11:52:49 AM)

“Diversity helps us communicate better to our customers, and we get great ideas for foods,” according to St. Paul Public Schools, St. Paul, Minn., nutrition services manager Linda Dieleman.

Organic Dining: Pairing Flavor and Health (10/30/2007 11:49:34 AM)

Brown rice plays a key role on a menu that’s both flavorful and healthful at French Meadow Bakery & Café in Minneapolis...

Tips on Starting a Locally Sourced Foods Program (10/30/2007 11:56:13 AM)

Holly Freishtat, a food & society policy fellow and media coordinator for Health Care Without Harm, an organization that promotes environmentally responsible...

Achieve Authentic Asian Cuisine by Balancing Grain and Protein (6/2/2008 11:50:47 AM)

Asian concepts of meal preparation and presentation differ greatly from those in the West. In Western cooking the idea is to blend flavors and allow them to harmonize.

Nutrition Tracking Goes Online (9/18/2007 1:23:17 PM)

Students at Purdue University, West Lafayette, IN, can soon find out exactly how many calories they are consuming in the dining halls.

Plan a Standout Menu: Top Specialty Produce Trends (9/18/2007 1:28:57 PM)

Many chefs and operators are using specialty vegetables to differentiate their menus. But what specialties are they currently sourcing and what trends are coming down the pike?

Successfully Partnering with Local Produce Farm (9/18/2007 1:25:12 PM)

At the offices of Athena Health, a healthcare management company in Watertown, MA, a new partnership is helping employees get fresher, more nutritious meals.