News

Current and breaking news about the foodservice industry
Michigan State University is beefing up chef training with an 18-month program.
The measure will create varying rates increasing by different amounts in different areas.
The goal is to shift away from meat-centric menus, officials say.
The kitchens save nearly $230,000 per participating school, officials say.
The program did not appear to boost students’ academic achievement, despite advocates’ hopes, officials say.
The fines—which could equal up to 10 percent of the total amount schools are reimbursed for lunches—are intended to improve the integrity of the program, officials say.
A nonprofit contracted to feed the elderly spent more than $3.5 million earmarked for senior meals on other things.
The near $500,000 project would allow the school to cook and prepare food on premise rather than having it trucked in daily.
The tactics shared included methods to reduce waste and increase sales of healthy items, such as giving vegetables creative names and placing white milk first in the lunch line.
Colleges could win back that business by emphasizing service methods that appeal to students, according to Datassential’s Topical Keynote Report.

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