Annual event is held on Earth Day to encourage guests to choose planet-friendly foods.
Committee felt risk was to high to allow the kid-favorite spread.
After heated debate, bill that would provide free meals to all students.
Kitchen staff processed food from school garden.
Menus encourage customers to make healthy choices.
Expect to reduce cafeteria waste by 50%.
Cites participation decline in light of new school meal pattern.
Renovation cost $12 million and brought eight mini-restaurants to dining hall.
Kids who ate more cereal got more vitamin D, B-3, B-12, riboflavin, calcium, iron, zinc and potassium than kids who ate less cereal or none.
Cites cost of healthy food as reason.
Developing a hotel-like foodservice program for a healthcare facility, one of two under her supervision, earned Lisa Poggas the selection by FoodService Director magazine as FSD of the Year.
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Although the top trends come from the restaurant side of the business, Gerry Ludwig was quick to point out implications for the noncommercial sector.
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Bada Basil, one of the newest creations from Pittsburgh-based Parkhurst Dining for its college accounts, is outperforming expectations.
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