Current and breaking news about the foodservice industry
Healthy Options program, offering customers at 14 Arizona hospitals healthier foods and smaller portions, is the first phase of a project that will include dining and catering.
Foodservice professionals and educators attended the 2015 Massachusetts Farm to Cafeteria Conference to learn best practices and share ideas on how to improve their farm-to-school programs.
Campus dining services wants to buy local and sustainable products, but say students are often unwilling to pay more for sustainable meals.
Sharp Memorial Hospital is working with its foodservice provider, Sodexo, to create restaurant-quality food that still meets healthful food standards.
Colorado Plains Medical Center unveiled a newly remodeled cafeteria this week. The larger space has additional kitchen equipment, wall decals of trees and mountains, and a dining room that can seat...
Hand-picked student diners from UC Santa Barbara judged a four-course tasting menu.
Union representatives received email from Sodexo stating that two J Street workers would be laid off because of university-mandated cutbacks. But the university, facing a $20 million budget shortfall...
Study published in Pediatrics indicates that children and teens consumed an additional 84 calories and 230 calories, respectively, on days that they eat pizza. However, researchers also indicated...
The Healthy School Meals Realized through Techonology (SMART) Schools is a program designed by preventative medicine experts to track students’ food choices when cafeteria workers scan a student’s...
In response to student requests, Brandeis University now offers five meal periods per day: Breakfast, continental breakfast, lunch, limited lunch and dinner.


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