Group Editor Kelly Killian hunted down a vending machine after MenuDirections one night, only to find it full of protein bars and healthy snacks.
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.
08-20-2014 Ideas and Innovation
The Kansas Hospital Education & Research Foundation (KHERF), an arm of the Kansas Hospital Association (KHA), ha The Kansas Hospital Education & Research Foundation (KHERF), an arm of the...
06-17-2014 Ideas and Innovation
For the third year in a row, North Shore-LIJ Health System, in New York, staged its Ultimate Chef Challenge among the system’s 13 healthcare facilities.
06-16-2014 Ideas and Innovation
A new model for hospitals is being created by the Affordable Care Act (ACA) and its impact will be felt by patients, staff and visitors, even in foodservice.
06-09-2014 Ideas and Innovation
Washington University in St. Louis added a MyPlate meal option at the start of the spring semester as a simple way to serve a balanced meal and help educate students about proper portion sizes.
From farmers’ markets to educational sessions with dietitians and labeling better-for-you options, creating a comprehensive wellness program encompasses a whole host of tactics. This month we...
Making room on your bookshelf can pay off when it comes to menu inspiration. Here, FSDs share the books that elevated their menuing to the next level.
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The goal is to turn uneaten produce from the school cafeteria into compost that will be used to grow produce for students’ lunches.
Managing Your BusinessView All
Management is more than just budgets and labor schedules; a key aspect is adding excitement to an operation. Be sure to add a bit of change to spice things up.
Ideas & InnovationView All