| Source: Oklahoma's Own
To quote Chef Emeril Legasse, more and more school districts are "kicking it up a notch" when it comes to their cafeteria programs. One example is Tulsa Union Public Schools...
| Source: KATU
The White House proposed new rules Tuesday to limit how schools are allowed to market sugary drinks and junk food to students during school hours and school-related activities.
| Source: The News-Gazette
Imagine serving lunch and having nobody eat it. That's what has the Monticello school district pondering a drop from the National School Lunch Program, at least for the high school cafeteria...
| Source: Bloomberg Businessweek
A school is no longer a place for selling cupcakes and soda.
| Source: Advance-Titan
Pork sausages, turkey tacos and baked chicken returned to Blackhawk Commons’ entrée line Monday after the campus dining hall eliminated its Meatless Mondays program due to unpopularity among...
| Source: Boulder Daily Camera
The Boulder Valley School District is poised to jump on the food truck trend, thanks to a $75,000 donation from Whole Foods.
Rafi Taherian, executive director of Yale Dining at Yale Univ., was named FoodService Director's FSD of the Year for 2013. Taherian was honored at the 2014 MenuDirections conference in Charlotte...
| Source: MinnPost
A couple of weeks ago when Sanford Middle School debuted its new, cooked fresh, on-site lunch, the center of the plate was chicken.
| Source: Redwood Falls Gazette
In a typical month, A.J. Klein is responsible for creating up to 2,750 meals at the Redwood Area Hospital.
| Source: The Chronicle
The Loop Pizza Grill has been in the process of getting approval from Duke Dining to deliver alcohol to students, said Loop manager Owen Slomianyj.
The college of hospitality and tourism was called upon to design the café and improve patient scores at Niagara Falls Memorial Medical Center.
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Just in time for Earth Week, Georgian Bay General Hospital aims to eliminate 907 kilograms of waste from going to the landfill. And that’s just the start.
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Students at Virginia Tech can now choose a reusable to-go container rather than a foam one at the West End, one of the campus’s 11 dining halls.
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