health and wellness

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...
sam kass peter romeo
Former White House chef Sam Kass has ideas for getting better-for-you options on the menu—and actually getting them to sell. And it starts with the marketing message.
A new initiative brings locally grown greens to students for less.
The data points to mixed results about the method of qualifying students for free or reduced-price lunch.
cia menus of change
The ambitious goals of promoting health and helping the planet can be pursued in small steps, speakers agreed during the three-day conference on wellness and sustainability. Here are some of the...
woman salad clean eating
The “clean” halo doesn’t just apply to the captive audiences served by noncommercial foodservice. Technomic says major chains are using real ingredients too.
salad chef
To keep up with the growing demand for healthy, customizable options, operators are kicking their old salad bars to the curb and engineering new offerings.
health food medicine stethoscope
Marydale DeBor, an associate administrator at the Yale School of Medicine, spoke with FoodService Director about hospital foodservice’s role in healing.

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