Parkhurst Dining Services at the university created its own nutrition bars to help fuel students.
Campaign encouraged campus communities to dine healthy by eating salads during the month of March.
Restaurant Delivery takes retail items and brings them to patients.
Two-thirds of Americans said they would vote for a law limiting the kinds of food that can be served in schools.
UNC Health Care's innovative Restaurant Delivery program earned it a Goldie for Hospitals.
Outstanding retail concepts at UNC Health Care helped Angelo Mojica earn a Silver Plate.
From purchasing to service, operators share tips to reduce sodium.
Paul King presents an argument for healthy guidance rather than coercion.
Geisinger's Steve Cerullo doesn't control his customers, but he does control his menu.
Celebrity chefs, dietitians, healthy ideas and a butchered pig are the stars of Day 2.
The first day of the conference featured sessions on reducing salt and sugar, menuing sustainable seafood and fruit as dessert.
UCSF Medical Center’s new apps track food intake, energy output.
District with low free- and reduced-percentage say proposed rules would mean tens of thousands of dollars lost.
Coming face-to-face with a pig's head adds clarity on FSDs' changing roles
The one-time Iron Chef contestant puts some salt into a demo on healthier cooking.
Takeaways from the opening sessions of MenuDirections.
In some markets, gluten-free offerings are hard for customers to find.
Participation, food cost higher at lunch than breakfast.
As menu planners create their templates for the current year, there are five influences driving their decision-making.