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.
11-19-2014 Ideas and Innovation
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...
11-12-2014 Ideas and Innovation
A study conducted by scientists from Virginia Tech University in Blacksburg suggests that lunches brought from home may be less nutritionally sound than lunches provided in schools through the...
Provo City School District, in Utah, has implemented a yearly theme program with days devoted to nutrition and physical activity, which builds excitement among students and staff and gets kids...
11-10-2014 Ideas and Innovation
Recent studies show that college students are increasingly struggling with food insecurity. Georgia Institute of Technology (Georgia Tech), in Atlanta, decided to tackle the issue head-on this year...
10-16-2014 Ideas and Innovation
Eight years ago, Rick Hughes, director of food and nutrition services for Colorado Springs School District 11, pulled à la carte snacks out of his elementary schools because he felt that snacking...
10-10-2014 Ideas and Innovation
Responding to concerns from the campus’s vegan population, the dining services team at Bowling Green State University (BGSU), in Ohio, has dedicated a station at The Oaks strictly to vegan menu items.
Genetic engineering has sparked a heated food-related debate. Three countries—Benin, Serbia and Zambia—have banned GMOs (genetically modified organisms) outright.
10-09-2014 Ideas and Innovation
The Center for Science in the Public Interest (CSPI) has released a report applauding a number of hospital foodservice programs for the quality of their beverage programs.
08-28-2014 Ideas and Innovation
As the number of senior citizens—and their desire to remain at home—increases, foodservice programs such as Meals On Wheels increasingly struggle to remain viable.
As the workforce has become more diverse age-wise, with 20-somethings working next to 60-somethings, it’s become more important to foster interaction and set goals as a team.
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Washington University Dining Services eliminated buy-in fees and discount incentives from its Eco To-Go compostable boxes system in an effort to improve student engagement and ultimately reduce waste.
Managing Your BusinessView All
To streamline recruitment of foodservice employees, the University of Illinois at Urbana-Champaign, hosts a summer job fair where candidates are interviewed and hired on the spot.
Ideas & InnovationView All