04-07-2014 | Source: Springfield News-sun
Recent federal and state regulations that require schools to serve healthier lunches have driven up food costs and made schools juggle menus to balance health, finances and what kids will eat.
04-07-2014 | Source: The Bi-College News
Even though Haverford may lag behind some of our fellow liberal arts colleges in its dedication to recycling and conservation, it is definitely taking steps to show greater initiative.
04-07-2014 | Source: The Bristol Press
Opponents of privatizing school food service operations have been vocal at Board of Education meetings for months; however, board members who support privatization continue to hold back on responding.
04-07-2014 | Source: The Ottawa Citizen
Burgers, fries, chocolate bars and sugary desserts could disappear from hospital menus in Eastern Ontario over the next few years, muscled aside by more nutritious items.
04-04-2014 | Source: AF.mil
Air Force Personnel Center officials recently announced the best food service programs in the Air Force with the selection of the 2014 John L. Hennessy Award for food service excellence.
04-04-2014 | Source: The Daily Texan
Students consume about 77 percent more bananas than they do apples, according to 2013 data from the Division of Housing and Food Service, making them the most popular fruit sold by the university.
04-03-2014 | Source: SCTimes
The St. Cloud VA Health Care System plans to build a new and bigger food services building to better serve veterans living on campus or with mental health issues.
04-03-2014 | Source: GlobeNewswire, Inc.
Women's Foodservice Forum (WFF) and Sysco, sponsor of the 2014 Sewell Scholarship, have recognized Lisa Schairer as this year's recipient. Schairer is vice president of food and nutrition...
04-03-2014 | Source: St. Louis Business Journal
A North Carolina food service company plans to lay off 267 employees in the St. Louis area, as it closes Chartwells Dining Services in the city of St. Louis and downsizes in St. Louis County.
04-03-2014 | Source: Food & Wine
Across the country, ambitious empire builders have turned boring museum cafeterias into destination restaurants. From a New Orleans soda shop in an American history museum to the Pittsburgh...
Chefs' Council members Kurt Kwiatkowski, Tracey MacRae and Bill Claypool share what substitutions they are making due to weather-related costs/supply issues.
Industry News & OpinionView All
Students a South Seattle College serve up French-inspired dishes for less than $10 at Alhadeff Grill.
Managing Your BusinessView All
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.
Ideas & InnovationView All