health and wellness

A survey of executives reveal that the tradition of letting managers handle some administrative tasks at home may be about to end.
frozen raspberries
Despite the perception that frozen is inferior, modern technology has given IQF produce the farm-fresh edge.
muse school produce
Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period.
sweet pea ravioli
The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in the noncommercial sector.
farmer produce
Since the farm-to-table movement has caught noncommercial attention during the past decade, operators have broadened agricultural collaborations outside of supply.
nacufs show floor
The proliferation of GMO-free, gluten-free, additive-free and other “clean” products was apparent at this year’s NACUFS conference showcase.
A new study concludes that what consumers eat is influenced by food placement and proximity.
lubys salad bar
A new University of Illinois study finds diners largely ignore nutrition labels. Here's how operators are menuing health without the halo...
juices smoothies drinks
Shutting off water fountains and switching students to bottled beverages has been the de rigueur safety move at schools from New Jersey to Chicago to Flint, Mich., whose governor signed a bill...
anderson high school food truck
A foodservice director shares how she fosters a different perception of school breakfasts and lunches by selling cafeteria-prepared food out of what's seen as an independent mobile venue...

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