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How one director revolutionized school food in Detroit

 Apr. 15, 2015

Detroit Public Schools nutrition director Betti Wiggins put a halt to outsourcing the foodservice program, connected with local farms and more than doubled the food budget.

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Boston hospital builds model dining space

 Apr. 14, 2015

The project aims to create a one-of-a-kind heath care foodservice featuring antibiotic-free meats, cooking classes and a “Chef’s Playground.”

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Anti-meat activists tap social media to force fast food out of hospitals

By Katie Fanuko on Apr. 14, 2015

The pro-vegan Physicians Committee for Responsible Medicine is asking the public to pressure a pediatrics facility into dropping McDonald’s.

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iPads offer prompt, fresh food for patients

Apr. 14, 2015

Patients at a new Georgia medical center campus are able to get fresh, cooked-to-order food with the tap of a finger on an iPad.

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Hospital group holds cook-off

Apr. 14, 2015

Chefs from two separate hospitals went head-to-head in a soup cook-off. Cafeteria diners were able to sample both soups for $1.

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April 2015: Sugar alternatives

Apr. 13, 2015

Snapshots of all the recipes from the April 2015 issue featuring sugar alternatives.

People

Confessions of Sandi Kramer

Apr. 13, 2015

Sandi Kramer, child nutrition director for the Yankton School District in Yankton, S.D., loves chocolate, wants to travel to Holland and Germany, and believes everything happens for a reason.

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5 takeaways from MenuDirections 2015

Apr. 13, 2015

From barbecue and beans to mushrooms and tapas, there was a lot of food—and food for thought—passed around at the 13th annual MenuDirections conference.

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Three Takes On: Sausage dishes

Apr. 13, 2015

Three Takes On offers several different versions of the same classic dish. This month: unique takes on sausage dishes.

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From fad to niche

By Marygrace Taylor on Apr. 13, 2015

Right now, it seems like everyone wants to experiment with eating gluten-free or vegan.

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