08-28-2015 | By Bianca N. Herron, Digital Editor
A new study from the University of Vermont found that healthier school-nutrition standards are leading to more waste and reduced consumption of fruit and vegetables.
08-28-2015 | Source: Tallequah Daily Press
The director of child nutrition at Tahlequah Public Schools in Tahlequah, Okla., says if a child has a disability or needs specialty food prescribed by a doctor, the district will accommodate those...
08-28-2015 | Source: The Daily Meal
Bowdoin College and New York’s Columbia University top The Daily Meal’s list of colleges for best food.
08-28-2015 | Source: The Lee County Courier
Lee County School District’s new 11,000-square-foot cafeteria has allowed the district to reduce its number of daily lunch periods and includes a concession stand to accommodate the nearby football...
08-27-2015 | Source: Student Life
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.
08-27-2015 | By Bianca N. Herron, Digital Editor
The foodservice provider has teamed up with salon and spa operator PS Lifestyle to offer quality-of-life amenities to senior-living facilities.
08-27-2015 | Source: Food Tank
American University in Washington D.C. and Boston University top Food Tank’s list of universities purchasing and preparing food sustainably
08-27-2015 | Source: Lebanon Democrat
Wilson County and Murfreesboro City school districts added thermo sensors to their operations one year ago, which have since helped reduce waste and energy costs while eliminating the need for...
08-27-2015 | Source: Chicago Tribune
With a 15 percent decline in school meal purchases, officials at Arlington Heights School District 25 have revamped the lunch menu—which includes special meals for students with food allergies—with...
08-26-2015 | By Bianca N. Herron, Digital Editor
Hundreds of U.S. school districts have enacted layoffs and reduced hours for foodservice staff due to the National School Lunch Program, according to the School Nutrition Association.
Whether showcasing hometown barbecue traditions or (as is the case with Chicago operators) adopting one or several as your own, menuing barbecue is proving to be a strategy that can turn customers into fans.
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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.
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