Only time will tell if the Food Safety Modernization Act will make buying local difficult for foodservice operators.
This month: all-beef burgers are booted in Fairfax schools, guacamole and chips are a hit at Northwestern University, Metz's Live Well program adds whole grains into its concept and more.
This month: 524 schools that have dropped out of the National School Lunch Program and more.
This month, Color My Tray promotes vegetable consumption and more.
Order Anytime Menu gives residents ability to order food at non-meal periods.
Renovations to the center started this summer.
Gain menu inspiration from these locations.
Vegetables, beans and legumes take center stage in better-for-you side dishes.
Employees at Robert Wood Johnson University Hospital sharpen their skills under newly launched training program.
In addition to offering prepackaged meals, the Food Bank also provides nutrition education services to students and families.
University chef introduces students to corned beef made naturally and with no waste.
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.