Small plates are the format at Chef Bernstein’s new restaurant, CENA, with a special focus on vegetable-centric preparations. One of the most popular items is a grilled cauliflower “steak” served with pickled garlic aioli, almonds, golden raisins and capers.
Farm Fresh’s new program “Harvest of the month” is set to get more locally-grown vegetables into Rhode Island schools, as well as show students where their food comes from.
Over the summer, foodservice provider Sodexo announced new late-night dining options and adjusted service hours at the request of University of North Alabama students.
A new study from the University of Vermont found that healthier school-nutrition standards are leading to more waste and reduced consumption of fruit and vegetables.
The director of child nutrition at Tahlequah Public Schools in Tahlequah, Okla., says if a child has a disability or needs specialty food prescribed by a doctor, the district will accommodate those...
Washington University Dining Services eliminated buy-in fees and discount incentives from its Eco To-Go compostable boxes system in an effort to improve student engagement and ultimately reduce waste.
With a 15 percent decline in school meal purchases, officials at Arlington Heights School District 25 have revamped the lunch menu—which includes special meals for students with food allergies—with...
