Current and breaking news about the foodservice industry
The lift is aimed to reduce waste, as students were rejecting plain milk and throwing away the containers.
The extra money gives students more flexibility to eat outside of the dining halls.
The vendor aims to reduce on-site emissions by 34% in under 10 years.
For corporate cafeteria customers, rewards points promoted healthy choices more successfully than discounts.
The eatery recently concluded a $591,000 revamp.
Some have reported undercooked food and meat being served in vegetarian dishes.
The ban was part of an effort to conserve water during a drought.
The vendor is the first-ever recipient of this award.
The schools offering breakfast are seeing fewer tardies, absences, nurse visits and classroom interruptions.
If response is positive, the pub could become a permanent addition.


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