News

Current and breaking news about the foodservice industry
A food fight is brewing in Washington over school lunch standards as kids take mandatory servings of produce, just to throw them away.
A foul odor, determined to have come from old equipment, sickened two cafeteria workers and closed several classrooms.
A group on Northwestern University students are working with Sodexo to determine how much of the food served at dining halls is “ecologically sound, community-based, humanely produced or fair trade.”
The cafeteria at George Munroe Elementary in Quincy closed after the foodservice manager found bats flying around the kitchen.
A study performed at the University of Utah showed only 11 percent of food on campus is “real.” Dining services is appeasing students by changing to locally-sourced coffee and other products.
A high school in Washington state won’t reopen the cafeteria where a student fatally shot four friends and wounded another last October.
Here's a look at what MD attendees took away from MenuDirections 2015, from the food to the speakers...
Allegations of food poisoning and mistreatment of workers has some students petitioning for Loyola Marymount University to terminate its contract with Sodexo.
Consumers are so keyed into social issues that the slightest comment about organics or GMOs could set off a food war, LYFE Kitchen’s Mike Donahue warned operators attending MenuDirections. He offered...
The high school students make the sauce as part of a new culinary program, then sell it to their school’s contracted foodservice manager, Aramark.

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