09-28-2015 | By FSD Staff
The new menu items include a chef salad, tacos el pastor and a chicken teriyaki rice bowl to be served on “Meaty Mondays,” “Taco Tuesdays” and “Asian Fridays.”
09-25-2015 | By FSD Staff
Bisphenol A, also known as BPA, is found in plastic packaging and canned goods, and can be linked to issues from cancer to reproductive problems.
Virginia Tech and Washington University in St. Louis top Niche’s list of colleges with the best campus food.
Purdue University students can now use their dining dollars and Boiler Express funds at The Daily Bite, the campus’ new food truck.
09-24-2015 | Source: The Christian Science Monitor
Between 2013 and 2014, campuses saw a 60 percent increase in regional and local food initiatives.
09-24-2015 | Source: My Palm Beach Post
Palm Beach County School District will expand a free, after-school dinner program to 16 additional schools after a successful pilot program at four schools last year.
09-24-2015 | Source: The Effingham Daily News
St. Anthony Schools dropped out of the federal school lunch program following complaints from students about small portions. As a result, officials say, participation has risen despite the change in...
09-24-2015 | Source: The Notebook
Eatiquette provides healthy meals to schools while seeking to bring rowdy cafeteria culture closer to something resembling fine dining.
09-24-2015 | Source: The NEws Herald
Although many parents of Burke County Public Schools students are happy with Chartwells as the new foodservice vendor, some have expressed concern over limited lunch options and the amount of time...
09-24-2015 | By Bianca N. Herron, Digital Editor
UVM Medical Center’s Atrium Garden will also serve as a patient and family waiting space and a lending library for cookbooks and gardening guides.
Farm-to-school pioneer Alice Waters has 20 years of lessons to share from The Edible Schoolyard.
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Sunrise Senior is the first in that segment to participate as a national partner.
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76 percent of foodservice directors cited finding time for staff training as their top training challenge in FoodService Director’s 2014 Big Picture Survey.
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