| Source: Chron
A group of University of Houston students wants to start a "Campus Kitchen" to recycle leftover food from campus restaurants for families in need in the nearby Third Ward...
| Source: FSD Staff
The four noncommercial honorees are Julie Jones, Mary Hill, Ed Sirhal and Nona Golledge.
| Source: Katie Fanuko
From slow-roasted meats to dressed-up sauces, here are suggestions to help any noncommercial kitchen.
| Source: Peter Romeo
The director of dining services at Kansas University has distinguished herself by giving students an extensive choice of new and renovated dining options.
It was a decision that brought the duo recognition at Monday night’s MenuDirections 2015 awards ceremony in Memphis, Tenn., which is part of FoodService Director magazine’s annual conference geared...
| Source: Pat Cobe
Although the top trends come from the restaurant side of the business, Gerry Ludwig was quick to point out implications for the noncommercial sector.
| Source: Paul King
The nutrition specialist at two Colorado hospitals was recognized for her menu and retail innovations.
| Source: The Orion
Chico State is tracking supplies back to their farm origins to comply with the state university system’s new sustainability standards.
| Source: WCYB
Volunteers joined with the school foodservice professionals in Tennessee to feed the children who depend on school breakfasts and lunches.
| Source: The Post
Researchers want to see how much power Ohio University can generate by recovering methane gas from food and landscaping waste.
Three Takes On offers several different versions of the same classic dish. This month: unique takes on sausage dishes.
Industry News & OpinionView All
The Defense Department will strengthen its Healthy Children programs by adding fitness, nutrition and tobacco-free living into military children’s curriculum.
Managing Your BusinessView All
Mary Arlinda Hill continually aims to improve both Jackson Public Schools and her community.
Ideas & InnovationView All