menu development

Since taking the reins as chef at Major Hospital in Shelbyville, Ind., Mark Weil has been committed to providing and guiding residents toward healthy options.
Officials at Georgia’s Gwinnett County Schools have come up with a modified version of dumpster diving to see what gets put on students’ trays only to be thrown away.
An Illinois high school is using a $50,000 grant to build a multipurpose student center featuring a coffee shop called Cafe de Shell, among other amenities.
In addition to its new Fresh Market cafeteria, Mississippi State University has added Moe’s Southwest Grill and Insomnia Cookies to its roster of campus food options.
Students in the Sausalito Marin City School District will be the first in the nation to go 100 percent organic when school begins this year.
During training camp, the football team was encouraged to make conscious eating decisions, with nutritional suggestions hanging over buffet style serving stations in the cafeteria.
This fall, new beef dishes—a taco and beef chili—are part of Oakland Unified School District’s “California Thursdays” school lunch initiative, a statewide program with the goal of bringing locally...
Chefs for Wichita USD 259 spent months planning dozens of new breakfast and lunch menu items for the upcoming school year, including veggie alfredo, twisted cheese breadsticks and teriyaki chicken...
The university’s newly renovated Garden Commons dining hall features a salad and fruit bar, Asian and Italian food stations, and a grab-and-go convenience store.
A soon-to-be-published study shows that students may choose a smaller portion if coupled with a modest prize.

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