Room service for hospital patients is a hit at many Minnesota hospitals.
Both Compass Group companies will receive new chef coats and uniforms, websites and marketing materials, where needed.
Mark Hayes, currently at the University of Wisconsin, was hired at UCCS to help the school operate its own foodservices for the first time ever.
Voorheesville Central School District's chef has increased revenues by opting out of federal guidelines and adding a to-go food system...
Ridgewood school district sent a letter to end outside lunch delivery due to illegal parking, cluttered hallways and delivery to the wrong students.
Monticello High School gives its waste to the Barthold Recycling program, which is then fed to pigs.
Seafood makes up 10 percent of the school's menu, which now includes MSC certified Alaska Pacific Cod, Oregon pink shrimp and more...
During the next school year, four additional states will be added to the Greek yogurt school lunch program.
Peak to Peak Charter School stamps the hands of children whose lunch accounts are low or empty to alert parents.
The University of Wisconsin Hospital takes advantage of the nearby greenhouse for fresh fish, fruit and vegetables.
Chiles are a “hot” trend for 2014. Food lovers everywhere have a “growing obsession,” with both “sizzling heat” and the “surprisingly full-bodied fruity notes” of chiles.
Industry News & OpinionView All
State lawmakers have passed a new food safety law that they wish they hadn't.
Managing Your BusinessView All
Wishard Hospital, which graced Indianapolis for 150 years, is no more. In its place is a sleek 350-bed medical center.
Ideas & InnovationView All