Bridgewater State's plant-based menus, 18 must-see grab-and-go meals

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Bridgewater State unveils completely plant-based campus catering menus

Bridgewater State University Dining and management company Sodexo are rolling out one of the company’s first entirely plant-based campus catering menus.

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18 must-see meals adapted for grab-and-go by food service operators during coronavirus crisis

Good news: We’re finding lots of creativity amidst the chaos. As mobile ordering, delivery and pick-up have changed the way customers are eating, menus have changed, too, becoming more comforting and more portable, with flavors and ingredients used in some extremely smart, tasty ways.

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Flavor of the Month: Mexico’s hearty pozole

This iconic Mexican dish, sometimes spelled posole, is a hearty and heart-warming soup toeing the line of being a stew. While it is popular around the country at any time, pozole is a mainstay at large family gatherings and events.

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The road ahead for onsite dining: So long salad bar?

Any recovery from the coronavirus crisis will have to deal with a number of longer-term effects of the ordeal, including impact on how operations going forward will be conducted.

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12 creative ways for K-12 school food crews to use commodities during coronavirus feeding programs

At Waconia (Minn.) Public School District, the team is ‘pulling all sorts of tricks out of our hats’ to make the most of commodities on hand, pantry items and awesome kid-friendly new recipes to help save the budget during a time when schools are going broke.

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Foodservice menu trending: Sodexo's executive chef on updating menus; 12 taco ideas; and more

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