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Soft cheese gaining popularity

 By Dawn Reiss on Feb. 20, 2015

"Americans are getting a little more adventurous in their purchasing,” Kehler says. “And we are seeing a huge increase in demand for soft cheese.”

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Photos: 21 mouth-watering dishes on Facebook’s cafeteria menu

 Feb. 20, 2015

From duck confit with peach jam to Korean BBQ, serious eats are one of the perks for Facebook employees.

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Foodservice directors go all out for Mardi Gras

By Katie Fanuko on Feb. 19, 2015

New Orleans may be the most famous U.S. location for Mardi Gras celebrations, but foodservice departments nationwide also know how to “let the good times roll.”

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Sodexo offers option of cage-free eggs, for a price

Feb. 18, 2015

Binghamton University is giving students the option of switching to environmentally friendly eggs. The catch is that students will see an increase in meal plan prices to make up for the extra cost.

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Student group angered by shark dish on menu

Feb. 18, 2015

Members of Michigan State University’s Shark Club are upset that the university added wild mako shark meat to an entrée served in a dining hall.

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Banner Health plans partnership, overhaul of food

By Paul King on Feb. 17, 2015

Merger with University of Arizona Health Network in the works.

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Celebrity chef creating food for cancer patients

Feb. 17, 2015

Michelle Bernstein is working with the Memorial Cancer Institute in Miami to support oncology patients’ nutrition needs.

People

Confessions of Robert Floccari

By Katie Fanuko on Feb. 17, 2015

Robert Floccari, director of dining for Chartwells at York College of Pennsylvania, York, Penn., would love to tour Italy, wishes he could play piano and keeps a supply of Fresca in his fridge.

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Hospital joins Colorado Healthy Hospitals Compact

Feb. 17, 2015

Yampa Valley Medical Center has crafted nutrition policy that “makes the healthy choice the easy choice."

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School leaders and State Rep. discuss nutrition guidelines and food waste

Feb. 16, 2015

School leaders explained to U.S. State Rep. Charlie Dent that adhering to Healthy, Hunger-Free Kids Act is resulting in students throwing away more food.

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