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In an effort to cut costs, Eastern Michigan University is looking to contract a foodservice vendor.
Northwestern’s sustainability options include using recyclable cutlery and drinkware, and having volunteers collect and compost materials on-site.
Officials say it’s the first of its kind on a college campus.
The goal is to turn uneaten produce from the school cafeteria into compost that will be used to grow produce for students’ lunches.
Officials expect the resident farmer will quadruple the production of the garden, which supplies produce for the hospital's on-site restaurant...
Proposed changes to the state's free school breakfast program could cut off nearly 16,000 students, according to an advocacy group...
Cyndi Roberts, manager of food services and clinical nutrition at St. Joseph Memorial Hospital, has staff interaction in the bag—literally. Here’s how she strives to improve relationships and...
The food truck's menu will reflect what the chef wants to curate each day, officials say...
The university's new facility will feature longer hours, as well as more menu and seating options compared to other eateries on campus...
The initiative could lead to some maneuvering on behalf of foodservice departments if high lead levels are detected.

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