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Workforce

University of Mary Washington dining team mentors high school interns

 By FSD Staff on Jun. 07, 2023

The university was given an Employer of the Year award for its work with Start on Success, a program that aims to support high schoolers with disabilities.

Operations

ISS Guckenheimer now sourcing pork raised without gestation crates

 By Kelsey Squire on Jun. 06, 2023

The change aims to improve animal welfare in the company’s supply chain.

Operations

J.T.M. Provisions Company recalls beef chili products sent to schools

By Benita Gingerella on Jun. 05, 2023

The company recalled around 22,530 pounds of its frozen, ready-to-eat beef chili with beans due to plastic contamination concerns.

Operations

Oak View Group acquires Rhubarb Hospitality Collection

By Lisa Jennings on Jun. 02, 2023

OVG has or is developing nine sports and entertainment facilities around the world, five of which are open and operating.

Sustainability

Berkeley makes last-ditch effort to outlaw gas kitchen equipment

By Peter Romeo on Jun. 02, 2023

The California city has petitioned a federal court to have more judges consider a ban that three justices have already ruled against.

Operations

Why Northwestern Dining removed calorie counts from its menu boards

By Reyna Estrada on Jun. 01, 2023

The foodservice team wanted to create a “home away from home,” particularly for students who struggle with disordered eating.

Operations

5 trends shaping the future of healthcare dining

By Reyna Estrada on Jun. 01, 2023

From global flavors to elevated menus, here's what's rising to the top in healthcare foodservice.

Sustainability

Santa Clara Valley Healthcare makes a big climate commitment

By Reyna Estrada on Jun. 01, 2023

The healthcare system plans to cut its carbon emissions in half by 2023 and achieve net-zero by 2050.

Operations

West Virginia University cooks up 150 gallons of soup for Stop Hunger initiative

By Patricia Cobe on May 31, 2023

The Sodexo-led cook-a-thon was the first “Big Soup” event held on a college campus.

Sustainability

Rochester Institute of Technology is making a big push toward plant-forward fare

By Reyna Estrada on May 30, 2023

The university has committed to offering 50% plant-based entrees by 2025.

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