Tasty roasted veggies, culinary skills training and produce sampling are in play as child nutrition pros tackle the new USDA meal regulations.
The 54-page healthy cookbook contains 10 unique and fun recipes.
UMass partnered with SPE for its third-party healthy certification.
There are good reasons why fast food restaurants proliferate in the poorest neighborhoods.
Operations turn to baking and roasting to create healthier-for-you versions of fried foods.
We spoke to operators to get 25 tips from their successful health and wellness programs.
Here's a look at six of the proposed menu items for Rush Medical Center's planned restaurant-style patient menu.
Olive, avocado and oil blends help operators provide healthier flavor profiles.
Meal count increases and buying locally also included in the 2013 Hospital Census.
USDA’s newly released interim rule gives operators another chance to comment on proposed requirements.
Program offers customer choice, while delivering only 550 calories.
Operators use fruit, natural sweeteners to cut sugar in recipes.
Stem to Root dishes make use of all the edible, healthy parts of produce such as stalks, peels, rinds and roots.
UC San Diego provides healthy fare for vegans/vegetarians.
Using whites and pairing with vegetables help operators improve nutritional value of egg-based dishes.
Fast food outlets in hospitals might seem nonsensical, but there’s more to these partnerships than just a menu.
Soups were the most common gluten-free menu option made in house.
Will Lesley University settlement lead to food allergies being considered a disability?