Cauliflower, the cruciferous vegetable being used as a low-carb option for pizza crusts, rice, pasta and more, is also becoming a tried-and-true replacement for meat in spicy appetizers...
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.
Leaner operations, including cutting patient room service, have helped contain costs and potential contamination.
Now entering the next phase, charitable Curbside for a Cause program feeds a family for each family meal purchased.
At the University of Nebraska-Lincoln, coronavirus restrictions are changing the way staffers and students see DIY dining.
