04-26-2016 | By FSD Staff
The new space will not only provide organic vegetables for the University of Montana’s dining services, it will also teach students about the state’s food system.
A petition with more than 1,000 signatures has circulated on a Mississippi campus, calling for the university to rethink its contract with Aramark.
04-25-2016 | By FSD Staff
Prepared lunches from home aren’t allowed in these areas, which also undergo more extensive cleaning.
While preparing to debut a revamped dining hall, the university is testing a “grains and beans” bar and new recipes for items such as vegan crab cakes and Kung Pao chicken pizza.
Baker, child nutrition director at Raleigh County Schools, has won the designation for the state of West Virginia.
04-22-2016 | By FSD Staff
The health advocacy group says hospitals should promote healthy eating and wellness, and fast food is not an example of that practice.
Officials say there was not enough participation to offset the lack of funding received when participating in the federal program.
04-22-2016 | By Bianca N. Herron, Digital Editor
The legislation inspired by Flint, Mich., would establish a grant program to help schools test water for lead contamination and provide relief for affected districts.
04-21-2016 | By FSD Staff
East Irondequoit Central School District in New York tested 800 sources for drinking water and found that 65 of them had high levels of lead.
Chilton County Schools is featuring a salad from a different country every day, including Brazil, Italy and Mexico.
If you want employees who have fire in their bellies irrelevant of age, you need to set expectations and not allow mediocrity.
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Texas State University’s renovated dining hall, which will feature longer hours, is set up to encourage students and staff to stay awhile.
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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.
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