07-28-2015 | Source: Bristol Herald Courier
Patients at Virginia-based Wellmont Health System receive liners on their meal trays that provide information about healthy foods and portion sizes to incorporate into their diet.
07-28-2015 | Source: Portland Press Herald
As the University of Maine’s food contract with Aramark expires next year, a group of local food producers called Maine Food for the UMaine System has been lobbying the university to make locally...
07-28-2015 | Source: Missouri Valley College
The college’s new foodservice management company runs “Be Green, Be Healthy, Be Bold” programs, which encourage students to feed their minds and fuel their bodies with an integrated approach to...
07-28-2015 | By FSD Staff
The company—which operates CSP magazine, Restaurant Business magazine, FoodService Director magazine and more—is changing its name to Winsight.
07-27-2015 | Source: Daily Journal
The state is suing the U.S. Army, alleging that the Army is preventing it from executing its $1 million cafeteria contract at Fort Riley.
07-27-2015 | Source: Athens Banner-Herald
Meals at Clarke Middle School’s restaurant are prepared by students participating in the school’s Kitchen Garden Corps, which helps them gain leadership, culinary and agricultural skills.
07-27-2015 | Source: SOWEGALive.com
The USDA undersecretary for food, nutrition and consumer services visited the University of Georgia’s student-run farm to discuss access to healthy food.
07-27-2015 | Source: iBerkshires.com
Foodservice staff at Lanesborough Elementary School have joined the Lanesborough Education Association collective-bargaining unit, allowing the union to negotiate on their behalf.
07-27-2015 | Source: The Blade
This fall, students at Perrysburg Junior High will have a new cafeteria that looks more like a buffet, complete with their choice of eight entrees.
07-24-2015 | Source: Liberty University
This fall, Sodexo will make upgrades to popular campus eateries and offer new cuisine options including Auntie Anne’s Pretzels and a Pizza Hut WingStreet.
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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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.
Managing Your BusinessView All
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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