News

Current and breaking news about the foodservice industry
Members of Michigan State University’s Shark Club are upset that the university added wild mako shark meat to an entrée served in a dining hall.
UCSF Benioff Children’s Hospital uses “Tugs” to cart food, medicine and more to patient floors.
Yampa Valley Medical Center has crafted nutrition policy that “makes the healthy choice the easy choice."...
Michelle Bernstein is working with the Memorial Cancer Institute in Miami to support oncology patients’ nutrition needs.
Clubs at Virginia high schools say they are limited in what they can sell during fundraisers as a result of the Healthy, Hunger-Free Kids Act.
School leaders explained to U.S. State Rep. Charlie Dent that adhering to Healthy, Hunger-Free Kids Act is resulting in students throwing away more food.
A new law prohibits New Jersey schools from not serving meals to students who have delinquent payment accounts without notifying parents first.
A free school breakfast for all students up to the sixth grade is one of the plans included in an education bill introduced by state legislators.
Federal Smart Snacks requirements will be under review by a committee set up to look at education regulations deemed overreaching or unnecessary.
World’s largest contract company is basing its principles on CIA’s Menus of Change.

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