menu development

Operations

School lunch rules driving away students, feds find

A new study by the General Accountability Office finds participation rates declining.

Menu

How UM is fermenting produce to extend shelf life

Growing season is winding down, but at the University of Montana, some of the season’s kohlrabi and cabbage slowly are fermenting to last through winter.

Root-to-stem cooking is catching on among operators committed to using every part of the vegetable—including the peel and ends that usually get tossed.

Here are four modern takes on classic rotisserie dishes for students, seniors and business people featuring plated dishes and to-go meal options.

With its new openings, the coffee and baked goods chain now have more than 75 restaurants on campuses throughout the United States.

The ban of all pig products impacts more than 200,000 inmates.

The farm-to-table trend has taken a hold of hospitals and elder care facilities in and around Milwaukee.

The average budget is now over $1 million, according to the Collegiate and Professional Sports Dietitians Association.

Santaluces High School had problems getting students to eat lunch—even those on a free- or reduced-price plan—until it gave its cafeteria a $550,000 remodel and new menu.

Officials praised Greeley-Evans School District’s nutrition-services director for his impact.

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