09-23-2014 | Source: Washington University in St. Louis
Hoping to find a quicker way to get responses about their service, Dining Services launched a pilot of the text feedback program this fall.
09-23-2014 | Source: The Maine Campus
After a week of having the program in place, University of Maine Dining Services decided to drop the $5 minimum retirement on credit card purchases.
09-22-2014 | Source: KRCR
An eighth grade student from Weaverville Elementary School got a detention slip for sharing his school prepared lunch Tuesday.
09-22-2014 | Source: Breitbart
As the federal government continues to exert influence over public schools, Texas Congressman Louie Gohmert has introduced a bill that would limit the feds from mandating which foods schools must...
09-22-2014 | Source: NPR
A scan of hospital food pictures on Flickr and various blogs reveals gastronomic works of art — as well as what looks pretty close to the gruel Oliver Twist must have been fed in his workhouse.
09-22-2014 | Source: Kearney Hub
It will be months before CHI Health Good Samaritan re-opens its cafeteria after the Aug. 9 flood, but the damage could have been worse, Jan Hankey, the hospital’s director of nutrition services, said.
09-22-2014 | Source: AL.com
Students at schools throughout Madison County are enjoying more locally-grown food through a new partnership with North Alabama farmers.
09-19-2014 | Source: The Miami Student
A report by Dining and Culinary Services revealed student employment for fall 2014 is short 3,500 hours in comparison to last year.
09-19-2014 | Source: The Harvard Crimson
Responding to student feedback, Harvard University Dining Services will now serve a heartier breakfast on Saturday mornings before brunch, according to an email announcement sent out on Thursday.
09-19-2014 | Source: WCPO
The National School Nutrition Association blames new federal nutrition standards requiring students to take more fresh fruits and vegetables as well as increasing the amount of whole grains.
The gig economy, also known as the shared or on-demand economy, leverages app-based technologies to match independent workers and customers.
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Officials say Benjamin E. Mays High is the only school in its district with a greenhouse that uses hydroponics and aquaponics to grow vegetables and herbs year-round.
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Foodservice directors use summer “break” to plan menus, secure funding and do work on their facilities—but there isn’t always work for their staff.
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