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4 restaurants students would like in schools

 By FSD Staff on Nov. 10, 2015

A canvass of students at one school found preferences ranging from Subway to Golden Corral.

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Ohio high school students start a fish farm

 By FSD Staff on Nov. 10, 2015

Granville High School senior Chris Carlson is spearheading a project to raise tilapia in an aqua farm inside a school greenhouse.

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Calif. university to debut new food truck

By FSD Staff on Nov. 09, 2015

Loyola Marymount University’s new food truck, the Hungry Lion, rolls out in a few weeks and will serve up a number of items, including Hawaiian pork, and avocado mac and cheese bowls.

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University restaurant teaches students business sense

By FSD Staff on Nov. 09, 2015

NIU’s student-run restaurant Ellington’s features seasonal and locally sourced food not just because it’s trendy, but also because it makes good business sense.

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Seattle hospital chef aims to serve gourmet food

By FSD Staff on Nov. 09, 2015

The Children’s Hospital will open its new Forest kitchen in the fall of 2016, which will offer made-to-order menus.

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Iowa capitol cafeteria to reopen after months-long hiatus

By FSD Staff on Nov. 09, 2015

A replacement foodservice vendor will be hired by the time lawmaker’s return in January for the 2016 session, officials say.

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Hospital’s revamped café serves up new choices

By FSD Staff on Nov. 06, 2015

Mercy Medical Center’s Sacred Grounds Café says it’s getting good feedback from customers.

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In-class breakfast helps reduce behavioral issues

By FSD Staff on Nov. 06, 2015

Perrymont Elementary School officials say disciplinary referrals have dropped 32 percent since the launch of an in-class breakfast program.

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Smoothie station offers breakfast alternative

By FSD Staff on Nov. 06, 2015

Students at Tates Creek High School in Lexington, Ky. can now opt for the “Creek Nation Smoothie Station” as a breakfast choice.

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Ind. university foodservice staff wins right to unionize

By FSD Staff on Nov. 06, 2015

The staff at Anderson University said they wanted to provide stability for themselves, as the university often changes foodservice vendors.

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