Here are several ways onsite food service chefs are planting menu ideas with potential to grow. Plus, the real nutritional buzz on plant-based eating from a top Sodexo dietitian and a study by UCLA’s dining team and a PhD student on the effects of...
No longer just for dedicated vegans or vegetarians, plant-based eating has gotten a lot more inclusive. Check out these examples of plant-based dishes that boldly take their rightful place on the menu.
The many challenges posed to K-12 foodservice workers in a normal year were multiplied during the coronavirus pandemic, and it can be tough to keep kids fed, let alone engaged and inspired. Petraglia shows us how she’s doing it.
Behind the devastation the virus wreaked on teams and their partners in 2020, there are some rays of hope in the innovation and creativity shown by the industry that position it for a revival in the post-pandemic environment.