Published in Healthcare Spotlight
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.
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...
03-10-2014 Ideas and Innovation
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...
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.
By showcasing his staff’s talent and drive, this operator is ‘building fans’ for Unidine at Tufts.
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Marshall University’s sustainability department now offers fresh produce grown from gardens around the campus in a weekly fresh market.
Managing Your BusinessView All
Esteemed members of the Chefs' council Cameron Clegg, Darla Mehrkens and Ryan McNulty answer the question, what are you doing about the price of eggs?...
Ideas & InnovationView All