07-21-2015 | By Bianca N. Herron, Digital Editor
Through the new Creating Healthy Schools and Communities program, awardees of the funds will work directly with school districts and food retailers to improve access to nutritious foods.
07-21-2015 | Source: Log Cabin Democrat
The produce Conway Regional Medical Center’s cafeteria offers to visitors and staff is identified by a label that says “Arkansas Grown,” and also states where the farm is located.
07-21-2015 | Source: San Jose Mercury News
12 students are registered for Sacred-Heart’s five-week summer course that will teach them how to farm plants and feed animals, which will be used for the school cafeteria as well as farmers markets.
07-21-2015 | Source: The Topeka Capital-Journal
The University of Kansas has partnered with local farmers to bring fresh produce to campus, while Kansas State’s dining services purchases locally produced/processed meat, flour, fruits and...
07-21-2015 | Source: Grand Rapids Business Journal
Beacon Hill at Eastgate’s expansion will feature 10,000 square feet of expanded dining space as well as a new dining option, the Garden Café which will feature garden-fresh dishes.
07-20-2015 | Source: CBS News
Kids watch more television, consume more sugar, eat fewer vegetables and barely exercise, according to a study from Columbia University's Mailman School of Public Health...
07-20-2015 | Source: Detroit Free Press
After parting ways with Aramark, the state inked a new contract with Trinity Services Group that includes higher meal prices, potentially higher annual increases and a waiver of experience...
07-20-2015 | Source: Muscatine Journal
The new cafeteria measures about 11,000 square feet and will be large enough to handle grades K-12 during lunchtime at Wilton Community School District this fall.
07-20-2015 | Source: Free Lance
The Hollister School District served 5,492 lunches in June, up from 2,698 lunches during the same period last year – which the director of student nutrition attributes to more district focus on...
07-20-2015 | Source: Wisconsin Rapids Tribune
Of the 12,000 children who qualify for free- or reduced-price meals at central Wisconsin public schools, only about one-third are getting food assistance during summer break.
Competition from outside catering operations forced the University of Notre Dame to take a close look at its own services and up its catering game.
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Tom Vilsack encouraged Congress to “expand on, solidify, institutionalize and strengthen” the regulations.
Managing Your BusinessView All
To streamline recruitment of foodservice employees, the University of Illinois at Urbana-Champaign, hosts a summer job fair where candidates are interviewed and hired on the spot.
Ideas & InnovationView All