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OPERATIONS VIRGINIA TECH’S NEWEST DINING HALL IS ENGINEERED FOR THE STUDENT EXPERIENCE By Tara Fitzpatrick MENU 3 FOOD AND DRINK TRENDS EMERGING ON AMERICAN MENUS By Pat Cobe OPERATIONS STRAIGHT FROM THE SOURCE: FARMERS MARKET EVENT TEACHES STUDENTS WHERE THEIR FOOD COMES FROM By Benita Gingerella OPERATIONS HOW PROOF OF THE PUDDING PLANS TO TAKE OVER ONSITE FOODSERVICE, ONE OPPORTUNITY AT A TIME By Heather Lalley OPERATIONS HOW SODEXO’S UPDATED MINDFUL PROGRAM IS EMBRACING A NEW ERA OF WELLNESS By Benita Gingerella OPERATIONS TECH VS HOSPITALITY: PARADOX OR STUDENTS ASK, UNIVERSITY OF UTAH DINING UNLEASHES RAMEN MONSTER AUTOMATED CONCEPT By Reyna Estrada ON THE COVER COLLABORATION MAKES IT HAPPEN AT FSD'S CHEFS IMMERSION By Tara Fitzpatrick PARTNERSHIP? By Tara Fitzpatrick OPERATIONS
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P. 8 | Photo: Shutterstock
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OPERATIONS ADVENTIST HEALTH HOWARD MEMORIAL: PLANT- FORWARD, PATIENT-FORWARD By Julianne Pepitone MENU COULD PERCEIVED LACK OF FOOD CHOICES BE KEEPING BOOMERS AWAY FROM SENIOR LIVING? By Tara Fitzpatrick OPERATIONS 2025 FAME AWARD WINNERS ANNOUNCED By Benita Gingerella K12 EMBRACING A PLANT-FORWARD APPROACH IN SCHOOL NUTRITION By Heather Burkhead-Goins K12 NEXT UP PODCAST: NEW EPISODES From NxtGen Network K12 PLANT-FORWARD RECIPES AND TOOLS FOR K-12 SCHOOLS By Joe Urban K12 5 THINGS TO KNOW ABOUT THE CURRENT STATE OF FARM-TO-SCHOOL By Benita Gingerella MENU SENIOR LIVING COMMUNITY’S HARVEST SALAD SURPRISES AND DELIGHTS RESIDENTS By Benita Gingerella IN EVERY ISSUE LISTEN WITH FSD Onsite with FSD Podcast
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P. 10 | Photo Courtesy of Morrison Healtchare
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