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...
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.-...
09-10-2013 Ideas and Innovation
Students at Lawrence University, in Appleton, Wis., recently got to enjoy a very rare treat—a chemical-free corned beef made on site. What’s more, the naturally brined meat was...
09-09-2013 Ideas and Innovation
Roasting, a cooking method that yields flavorful vegetables, is on the rise in some school districts.
Farm-to-school pioneer Alice Waters has 20 years of lessons to share from The Edible Schoolyard.
Industry News & OpinionView All
Sunrise Senior is the first in that segment to participate as a national partner.
Managing Your BusinessView All
76 percent of foodservice directors cited finding time for staff training as their top training challenge in FoodService Director’s 2014 Big Picture Survey.
Ideas & InnovationView All