health and wellness

School officials say a USDA pilot program has expanded their access to local food, and provides them with the flexibility to order food when they need it.
Since the program’s implementation in 2013, one district has used $77,000 from its reserve fund annually to break even.
The cafeteria employees are accusing Sodexo of erratic scheduling and relocating staff on short notice.
Students at a local school will learn how to make vegetarian tamales and later showcase the dishes they helped create.
The goal is to educate about the risks of a high-sodium diet, officials say.
The district plans to add more nutritious meals to its menu after participating in a demonstration led by Master Chef Jimmy Gherardi.
roasted vegetables
Stanford University changed out rotisserie spits for vegetable baskets so that the vegetables look as appetizing as possible while students watch them cooking.
michael west headshot
Foodservice Director Michael West aims to build a reputation as Stony Brook University Hospital’s can-do department by incorporating his commercial background.
asparagus
While May is the beginning of peak season for harvesting local produce, operators are finding ways to extend seasonality and local sourcing into cooler months.
tofu cubes
Chef Larry Posen's "Streets of Chicago" station at University Center In Chicago remakes ethnic dishes, including Tikka Masala inspired by Little India...

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