News

Current and breaking news about the foodservice industry
A Kaiser Permanente physician in Oakland, Calif. started a farmers’ market to make fresh fruits and vegetables more convenient and readily available. More than a decade later there are over 50 Kaiser...
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.
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...
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.
The Idaho Department of Education is offering grants for schools to implement a hands-on educational garden program.
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.
The school is aiming to pass two bond proposals totaling $3.85 million. Superintendent Sheril Payne expressed the funds would benefit multiple endeavors.
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...
San Diego growers produce more than $560 million per year of fruits and vegetables suitable for the school market, the report says.
Juneau School District’s School Lunch Advisory Board is praising its new “food service provider” as school budget planning begins for 2016.

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