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menu development

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Western Illinois University reduces prices, boosts quality

 Nov. 24, 2014

In a time when it seems as if prices of just about everything are rising, it is rare to find prices being reduced.

Operations

Social media becomes battleground over school lunches

 Nov. 24, 2014

Students' photos of grotesque mystery meats and mush served up as school lunches are making waves on Twitter thanks to their shared hashtag: #ThanksMichelleObama.

Steal This Idea

Pretty and practical herb displays

Nov. 21, 2014

We grow herbs in decorative containers indoors. We place the containers in retail or servery locations where customers can see the herbs being used in display cooking stations.

People

Sabine Dessau

Nov. 21, 2014

Sabine is transforming St. Andrews by rewriting menus, celebrating food holidays and developing a monthly newsletter.

People

Dawn Aubrey: Lighting a fire for change

By Paul King on Nov. 20, 2014

Dawn Aubrey has made a difference at the University of Illinois by guiding staff to create specialty restaurants and pushing departments to become leaders in sustainability.

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California college to open “food forest”

Nov. 20, 2014

Merced College’s Los Banos campus on Friday held a dedication and groundbreaking ceremony for its Food Forest, a garden area that will be arranged with fruit-bearing trees, berry bushes and herbs along the area between the campus parking lots and the Los Banos Creek.

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University of Maryland working hard to deal with food allergies

Nov. 20, 2014

When senior biology and psychology major Melissa Patel ordered pasta at the South Campus Dining Hall last fall and requested no meat, her server asked her if she was vegetarian — a first in her experience at this university.

Menu

Is gluten free good for you?

By Marygrace Taylor on Nov. 19, 2014

Walk into a cafeteria, restaurant or food store and it’s clear that gluten free won’t be going away anytime soon.

Menu

How to implement a healthy-beverage program

By Becky Schilling, Kate Parham Kordsmeier, Megan Warmouth and Paul King on Nov. 19, 2014

In January 2012, Dartmouth-Hitchcock Medical Center (DHMC), in Lebanon, N.H., discontinued the sale of sugar-sweetened beverages (SSB) in the dining room and café, vending machines, on-site retailers and every other venue on campus.

Operations

Scotland considers requiring nutritional meals in hospitals

Nov. 19, 2014

The health secretary said: "Scotland has led the way in the UK when it comes to developing and monitoring standards for nutritional care and catering in hospitals.

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