health and wellness

The cafeteria at George Munroe Elementary in Quincy closed after the foodservice manager found bats flying around the kitchen.
A study performed at the University of Utah showed only 11 percent of food on campus is “real.” Dining services is appeasing students by changing to locally-sourced coffee and other products.
Here's a look at what MD attendees took away from MenuDirections 2015, from the food to the speakers...
Although the top trends come from the restaurant side of the business, Gerry Ludwig was quick to point out implications for the noncommercial sector.
Chico State is tracking supplies back to their farm origins to comply with the state university system’s new sustainability standards.
Volunteers joined with the school foodservice professionals in Tennessee to feed the children who depend on school breakfasts and lunches.
Data gathered from more than 500,000 participants at the University of Michigan verified the three most, and least, addictive foods.
Let’s Move Salad Bars to Schools, a sub-initiative of the first lady’s Let’s Move program, announced its 4,000th salad bar has been donated to schools.
Congress is taking strides to ensure childrens’ health while improving local economies and family farms by expanding the USDA’s Farm to School Grant Program.
The gold-medal winning Olympian met with students at a St. Louis high school to recognize programs such as Seed to Table, the school’s garden initiative.