health and wellness

New research out of Iowa State University shows consumers were willing to spend more for genetically modified potatoes containing reduced amounts of carcinogens.
sad student blackboard
According to Feeding America, a non-profit that serves a network of 200 food banks in the U.S. that distribute food to approximately 60,000 “feeding organizations,”one in seven Americans—46.5 million...
Mark Freeman
Mark Freeman is taking Microsoft's foodservice to the next level by driving a from-scratch cooking philosophy, promoting the use of a cashless cashier system and pushing for an "ingredient...
Amanda Kruse
According to Lucas Miller, assistant director of operations and executive chef at Ball State, Amanda Kruse has made an impact on dining services by developing a food action plan and collaborating with multiple departments.
st lukes produce chef
From protein and produce to packaged foods, operators are seeking out simpler, less processed fare.
school lunch tray
In an hour-long discussion, Matt Fisher, Beverly Kunkel, Ruby Griller, Wyatt Ashby, Annika Holkeboer and Carter Rayburn offered their opinions on what they eat and why.
School foodservice officials who remove chocolate milk from menus to reduce students’ sugar consumption might actually be doing more harm than good.
The U.S. Department of Agriculture announced that the nationwide rollout of its Team Up for School Nutrition Success training program will be complete by September 2015.
Investigators found critical food violations in Chicago hospitals and uncovered a bureaucratic problem – the state and city each thought the other was conducting health inspections.
Students in selected schools will be offered breakfast, lunch and dinner, and packs of non-perishable food to take home on weekends and breaks during the 2015-16 school year.

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