| Source: KWTX-TV
Killeen ISD administrators hope move will improve quality, healthfulness of school meals.
| Source: Kiowa County Signal
KHERF cited hospital as one of the first in state to follow Healthy Kansas Hospitals Initiative.
| Source: The Maneater
The Missouri Students Association and the Residence Halls Association are working with Campus Dining Services to make three major improvements to the campus dining halls.
| Source: The Daily Tarheel
Children up to 6 years old can now eat at Top of Lenoir and Rams Head dining halls for a reduced rate.
| Source: Lansing State Journal
The Subway and Einstein Bros. Bagels chains have opened restaurants in the new food court. Pizza Hut and a Michigan-based company serving healthy fare will soon follow. Finishing touches are being...
| Source: SUNY Cortland
Starting in January, students will be able to try a brand-new residential dining facility, The Bistro Off Broadway, as well as purchase a redesigned meal plan that offers home-style meals and much...
| Source: Pittsburgh Post-Gazette
A Carnegie woman who worked in the Keystone Oaks High School cafeteria pleaded guilty today to stealing more than $90,000 from student accounts, court records show.
| Source: FSD Staff
Joseph Neubauer is stepping down as chairman of Aramark after 35 years in various positions with the contract feeder.
| Source: KCCI
Some Davenport schools are opening food pantries in their buildings to help students and their families.
| Source: Telegram.com
A new grab-and-go breakfast option at Bay Path Regional Vocational Technical High School has more than doubled the number of students starting the day with a healthy morning meal.
Everyone, it seems, wants to offer us tips on healthier eating. Even the Centers for Disease Control and Prevention has gotten into the act.
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The School Nutrition Association’s latest position paper calls on Congress to consider changes prior to the Healthy, Hungry-Free Kids Act reauthorization.
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Two New England universities affected by Winter Storm Juno share their best practices for operating a foodservice department during a major weather event.
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