Group Editor Kelly Killian hunted down a vending machine after MenuDirections one night, only to find it full of protein bars and healthy snacks.
03-15-2016 Ideas and Innovation
Jose Andres sets his sights on noncommercial to grow his Beefsteak restaurant concept.
12-30-2015 Ideas and Innovation
As 2016 gets underway with state budgets still not approved in Illinois and Pennsylvania, state grants for higher education remain in limbo. For some students, that means not having enough money for...
11-16-2015 Ideas and Innovation
Does Gen Z prefer "real" food because they planted a garden at school or grew up cooking and eating this way with their families? It may be all of the above...
08-15-2015 Ideas and Innovation
Luke Saunders is out to prove healthy meals can come at the push of a button with Farmer’s Fridge, a line of vending machines stocked with healthy foods.
06-16-2015 Ideas and Innovation
When guests at Boston Children’s Hospital stop at the cafeteria that opens June 30, they’ll be able to grab some cooking knowhow along with their Starbucks latte.
05-26-2015 Ideas and Innovation
James Martin explains how The Village at St. Edward handles the challenges of accommodating residents with food allergies in a segment that already abounds in special dietary needs.
04-14-2015 Ideas and Innovation
The pro-vegan Physicians Committee for Responsible Medicine is asking the public to pressure a pediatrics facility into dropping McDonald’s.
03-30-2015 Ideas and Innovation
University dining services director says his program offers healthy options and actively seeks student input.
03-12-2015 Ideas and Innovation
School foodservice officials who remove chocolate milk from menus to reduce students’ sugar consumption might actually be doing more harm than good.
The gig economy, also known as the shared or on-demand economy, leverages app-based technologies to match independent workers and customers.
Industry News & OpinionView All
Officials say Benjamin E. Mays High is the only school in its district with a greenhouse that uses hydroponics and aquaponics to grow vegetables and herbs year-round.
Managing Your BusinessView All
Foodservice directors use summer “break” to plan menus, secure funding and do work on their facilities—but there isn’t always work for their staff.
Ideas & InnovationView All