Colleges & Universities

Operations

“Farm to bedside” plan grows in two hospitals

St. Joseph’s Hospital in Ann Arbor, Michigan, hosts a farmers market every Wednesday in its main lobby featuring produce gown on the hospital’s 25-acre farm.

Operations

Los Angeles votes against GMOs? Not so fast

Three days before Los Angeles lawmakers voted on a proposal to ban genetically modified crops, the world's largest biotechnology trade group hired three top City Hall lobbyists to stop it.

Corey Cozzens has made an impact on Utah State dining services by implementing sustainability initiatives and driving environmentally focused challenges.

FoodService Director has compiled a list of the top 10 stories of 2014, chosen by you, the readers.

Motivating employees is perhaps the major challenge facing operators today, according to The Big Picture.

From meatloaf to fried chicken, lighter versions of classic comfort foods are being created by operators.

Rutgers University says it has saved $300,000 in the first 10 weeks since it eliminated trays in three student dining halls.

Last spring, HUDS stopped purchasing SodaStream water machines after raised concerns to administrators that the appliances could offend Palestinian students.

Something happens once the weather turns cold: Customers who wouldn’t eat squash if their dining locations gave it away suddenly can’t get enough of it.

Less than a month after a student group organized its first plastic-free week, its petition to ban single-use plastic water bottles has more than 800 signatures.

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