| Source: Newser
Twitter employees will soon be able to eat lunch in one of two century-old Montana log cabins.
| Source: The Washington Post
A new government study indicates that school districts have struggled to implement the U.S. Department of Agriculture’s revamped nutrition standards for school meals, while others are eating more...
| Source: The Williams Record
Williams College's 150-mile meal featured local foods raised and grown within a 150-mile radius of campus to support their sustainable food initiative...
| Source: Baylor Lariat
Penland Food Court at Baylor University will undergo a full-scale renovation this year that includes expansion, an open kitchen design, vegan and gluten-free options and a registered dietitian.
| Source: The Utah Statesman
Helping the students and staff of USU have memorable wedding celebrations is at the center of University Catering’s marketing push for 2014.
| Source: The California Aggie
On Feb. 24, the UC Davis Dining Commons hosted the Green Chef Challenge. Teams of students, each representing one of the three dining commons — Cuarto, Segundo and Tercero — competed to craft a...
| Source: USA Today
New school lunch rules mean some students are eating more fruits and vegetables, even while tossing plenty of apples and carrots in the trash, a new study shows.
| Source: WLFI
Employees and patients at IU Health Arnett Hospital are getting a different kind of dining experience.
| Source: Digital Journal
Chartwells School Dining Services, in partnership with celebrity chef, Jet Tila, today announced the winners of the "What's Your Hometown Specialty" video contest that was implemented...
| Source: Pittsburgh Post-Gazette
Fewer than half of students eligible for free school breakfasts show up for what some call the most important meal of the day.
Steve Mangan has enhanced the foodservice department at Northwestern University by incorporating a global influence to menus by interacting with students and faculty.
Industry News & OpinionView All
Dining dollars have proven to be beneficial for some businesses and harmful for others.
Managing Your BusinessView All
Michael Mills, foodservice director for the Jennings Center has found a way to save his department money while satisfying the desires of residents under the facility’s recently adopted person-centered care model.
Ideas & InnovationView All