Operations
UCLA hospitals begin using antibiotic-free meat
UCLA hospitals is now serving antibiotic-free chicken breasts and ground beef.
Operations
North Carolina State helps students make healthy decisions
Staff dietitian Lisa Eberhart suggests better-for-you options for North Carolina State University dining locations.
Nut-laced butters and sauces and crispy tortilla strips are just a few of the texture and flavor enhancements chefs use at Northwestern University in Evanston, Ill. “Incorporating different textures creates a well-rounded dish,” says Joseph Burdi, executive chef of nuCuisine, the Sodexo foodservice program on campus.
Usually, I use my blog to chronicle my travels around the country and relate what I’ve learned as I visit readers and see their operations. But I digress this time for a couple of reasons. First, the winter has not been kind to my travel schedule. Second, I wanted to call readers’ attention to an important search we’re engaged in.
New breakfast regulations are easier to meet and are causing fewer negative student reactions than last year's lunch ones. That's borne out by statistics that show participation for the morning meal holding steady in the past two years. This year's K-12 Census Report also looks at the cost per meal, participation levels and the new competitive foods rules.