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Glove it or leave it?

 By Paul King on Oct. 17, 2014

When the California state legislature last year passed a law requiring gloves to be worn by anyone handling ready-to-eat (RTE) food, politicians didn’t expect much, if any, fallout.

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San Diego State dining services gets an upgrade

 Oct. 17, 2014

San Diego State Dining Services Director Paul Melchior said the only thing that exists from the old building are steel beams that sit as a base for the building.

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Clark County honored for farm-to-school movement

Oct. 17, 2014

The prestigious award recognizes outstanding leadership in the national Farm to School program, and Clarke County was one of 30 school districts in the state to receive it.

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Cultivating talent

By Paul King on Oct. 16, 2014

When foodservice operators talk about “growing their own,” they’re usually referring to setting up a permaculture garden on campus or growing herbs on a hospital rooftop.

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Hospitals dig into sustainable seafoods

Oct. 15, 2014

Hospitals' economic activity represents close to 18 percent of the gross domestic product, meaning their purchasing could be a driving force in the sustainable food movement, says Pryor.

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Alabama latest university to cut polystyrene containers

Oct. 15, 2014

Campus dining halls no longer use polystyrene containers, and dining hall consumers who wish to use a to-go option will have to purchase a reusable container.

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Minnesota students push for Meatless Mondays

Oct. 14, 2014

Some University of Minnesota students are urging campus to wipe its dining halls completely free of chicken, pork, beef and all other meats for one day each week.

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Biloxi schools’ menus feature locally grown items

Oct. 13, 2014

Cafeteria food has taken on a fresh, new twist in the Biloxi School District. This week, Biloxi schools are serving dishes that feature products grown in Mississippi.

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Metz serving only line-caught tuna

Oct. 13, 2014

Metz Culinary Management is now serving only line-caught tuna in its B&I, K-12, higher eduction and healthcare accounts. The company is making the switch because it says line-caught tuna, opposed to net-caught tuna is more sustainable and produces a higher quality product.

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Sustainability takes hold at Maryland

Oct. 10, 2014

A shift in student and faculty culture has led to wider participation in sustainable activities and lower waste-emitting rates, according to this university’s annual Sustainability Progress Report released Monday.

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