| Source: Cincinnati.com
When you think of chef-inspired meals made from scratch you’re not likely to envision school lunches in America, but a few regional districts are trying to change that perception.
| Source: Yakima Herald
New guidelines for patient meals, different options in the hospital’s popular cafeteria, and everywhere, a small green logo labeling which choices are the healthy ones. “Healthy choices, healthy...
| Source: Vidette Online
During the past 11 years, the director of Campus Dining Services at Illinois State University, Arlene Hosea, has brought about changes that have revolutionized dining for students and staff.
| Source: Times-News
The Idaho Department of Education is offering grants for schools to implement a hands-on educational garden program.
| Source: The Spokesman-Review
A cardboard cutout of a costumed, cartoon dog promoted white milk as the best choice to K-8 students making their way through a lunch line.
| Source: The Shawnee News-Star
The school is aiming to pass two bond proposals totaling $3.85 million. Superintendent Sheril Payne expressed the funds would benefit multiple endeavors.
| Source: PennLive
Paying Central Dauphin School District's food service contractor a fixed amount for each cafeteria meal would lower administrative costs and improve food quality, a district resident told the...
| Source: San Diego Reader
San Diego growers produce more than $560 million per year of fruits and vegetables suitable for the school market, the report says.
| Source: Juneau Empire
Juneau School District’s School Lunch Advisory Board is praising its new “food service provider” as school budget planning begins for 2016.
| Source: Daily Commercial
Gov. Rick Scott’s proposal to increase K-12 per pupil funding to the highest in the state’s history was applauded by local school officials on Monday.
Every year, some institution finds itself in hot water over a Black History Month culinary event.
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The new rules, effective July 1, spell out minimum requirements to be a school foodservice director and mandate continuing education for all personnel.
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Bada Basil, one of the newest creations from Pittsburgh-based Parkhurst Dining for its college accounts, is outperforming expectations.
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