05-29-2014 | Source: Boston Globe
Something stinks in college cafeterias managed by French catering company Sodexo, and it has nothing to do with the food.
05-29-2014 | Source: Digital Journal
The final phase of nutrition regulations in the Healthy, Hunger-Free Kids Act will go into place this July, requiring school districts to offer more whole grains, fruits, and vegetables both in...
05-29-2014 | Source: The California Aggie
On June 30, Aggie Cash will no longer be accepted on off-campus locations. According to Kraig Brady, UC Davis Student Housing food service contract manager, the change is due to the partnership...
05-27-2014 | Source: Boston Globe
Curley K-8 School in Jamaica Plain has refused to restock its salad bar since September and has restocked snacks, including cookies and chips, during lunch.
05-27-2014 | Source: Gwinnett Daily Post
Fresh, locally grown fruits, vegetables and meats are the emerging stars of school menus across Georgia.
05-27-2014 | Source: The Des Moines Register
U.S. Secretary of Agriculture Tom Vilsack lashed out Thursday against critics seeking to weaken the country's nutrition standards for school lunches, arguing that changes to the successful...
05-27-2014 | Source: KAAL-TV
Starting in the fall, a west metro high school will no longer be part of the national school lunch program.
05-23-2014 | Source: Noozhawk
The university started small by adding five or six local and organic items to the salad bar.
05-23-2014 | Source: The Gazette
Few cases of NCAA bureaucracy were more derided than what the organization determined was a meal and a snack.
05-23-2014 | Source: SFGate
Industrial blenders mix up smoothies for students in New York while some schools in California are adding salad bars. In Dallas, campus cafeterias use pass-through coolers and warmers to make sure...
Composting laws have been rolling out nationwide, but even for proactive operators with their own green practices, such new rules can force a change. Here are three different steps operators have taken to cope.
Industry News & OpinionView All
They have the purchasing might to force down the price of alternatives, and are set to use it next year.
Managing Your BusinessView All
All segments of foodservice are facing a cook shortage; nearly half of respondents in FSD’s 2015 B&I Census reported that recruiting staff is an issue.
Ideas & InnovationView All