02-28-2014 | Source: The News-Gazette
Imagine serving lunch and having nobody eat it. That's what has the Monticello school district pondering a drop from the National School Lunch Program, at least for the high school cafeteria...
02-27-2014 | Source: Bloomberg Businessweek
A school is no longer a place for selling cupcakes and soda.
02-27-2014 | Source: Advance-Titan
Pork sausages, turkey tacos and baked chicken returned to Blackhawk Commons’ entrée line Monday after the campus dining hall eliminated its Meatless Mondays program due to unpopularity among...
02-27-2014 | Source: Boulder Daily Camera
The Boulder Valley School District is poised to jump on the food truck trend, thanks to a $75,000 donation from Whole Foods.
Rafi Taherian, executive director of Yale Dining at Yale Univ., was named FoodService Director's FSD of the Year for 2013. Taherian was honored at the 2014 MenuDirections conference in Charlotte...
02-24-2014 | Source: MinnPost
A couple of weeks ago when Sanford Middle School debuted its new, cooked fresh, on-site lunch, the center of the plate was chicken.
02-24-2014 | Source: Redwood Falls Gazette
In a typical month, A.J. Klein is responsible for creating up to 2,750 meals at the Redwood Area Hospital.
02-24-2014 | Source: The Chronicle
The Loop Pizza Grill has been in the process of getting approval from Duke Dining to deliver alcohol to students, said Loop manager Owen Slomianyj.
02-20-2014 | Source: StarTribune
For 45 minutes each week, students in Jessica Busch’s class at Red Pine Elementary in Eagan are no longer just first-graders.
02-20-2014 | Source: The Forecaster
Start with an end-of-the-school-day assembly, mix in a game show and teachers dressed as fruits and vegetables, and you have a recipe for a food education.
When the University of Notre Dame Food Services rolled out its new catering program at the start of the 2014-15 school year, the staff got creative to spread the word.
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This fall, 41 California school districts will commit to supporting local growers and encouraging students to make nutritionally sound choices.
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To streamline recruitment of foodservice employees, the University of Illinois at Urbana-Champaign, hosts a summer job fair where candidates are interviewed and hired on the spot.
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