Concerned parents visiting campus and an increased number of students enrolling with special dietary needs propelled the dining services staff at Eastern Washington University, in Cheney, to host a...
03-10-2014 Ideas and Innovation
What do cigarettes, alcohol, drugs and salt have in common? They are all being regulated in some way by the U.S. government due to their potential negative effects on health.
03-04-2014 Ideas and Innovation
Dining services at the University of Nebraska-Lincoln wanted to showcase the healthy options that are served in the dining halls.
01-30-2014 Ideas and Innovation
Last month the USDA permanently lifted the regulation that set maximums for the amount of grain and protein that could be served each week in school lunches.
10-30-2013 Ideas and Innovation
This month: all-beef burgers are booted in Fairfax schools, guacamole and chips are a hit at Northwestern University, Metz's Live Well program adds whole grains into its concept and more.
When you set out to create the healthiest and most sustainable dining hall in the nation, you’d better do your best to deliver.
10-21-2013 Ideas and Innovation
This month, Color My Tray promotes vegetable consumption, Aramark launches Healthy for Life Program, Western Michigan moves to neighborhoods and more.
10-17-2013 Ideas and Innovation
In order to improve resident opinion of dining services, as well as resident health, Doug Taggart, administrator at the 82-resident Arlington Residence and Rehabilitation Center, in Texas,...
10-09-2013 Ideas and Innovation
Schools must offer 1/2 cup of fruit every day, and milk and grains must be offered daily.
10-07-2013 Ideas and Innovation
A renovation at Brooklyn Hospital Center, in New York, is demonstrating—so far, at least—that healthy foods can sell. The Brooklyn Hospital Center collaborated with Dallas, Pa.-...
Chiles are a “hot” trend for 2014. Food lovers everywhere have a “growing obsession,” with both “sizzling heat” and the “surprisingly full-bodied fruity notes” of chiles.
Industry News & OpinionView All
Dining dollars have proven to be beneficial for some businesses and harmful for others.
Managing Your BusinessView All
Michael Mills, foodservice director for the Jennings Center has found a way to save his department money while satisfying the desires of residents under the facility’s recently adopted person-centered care model.
Ideas & InnovationView All