health and wellness

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.
The celebrity chef is calling upon NYC’s mayor to provide free lunches for all public schools, so that children aren’t bullied for taking advantage of subsidized lunches.
Exclusive research from Technomic shows that consumers' demand for "cleaner," less-processed foods does not always translate into a willingness to spend more...
In two steps, the agency hopes to reduce the content in food sold to consumers by roughly a third.
Check out five trends shaping the next year in noncommercial foodservice.
One tactic includes introducing students to produce with appealing names, such as dragon fruit and rainbow carrots.
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.