05-07-2014 | Source: Best Hospitality Degrees
For this list, Best Hospitality Degrees selected 25 universities that go above and beyond to provide their students with fresh, healthy options and plenty of menu variety.
05-07-2014 | Source: Boomerang
The University of Wyoming Dining Services will now donate leftover food to the Laramie Soup Kitchen.
05-07-2014 | Source: UC Davis
The percentage of overweight or obese children in test schools dropped from 56 percent to 38 percent over the course of a single school year, thanks to a new nutrition program.
05-07-2014 | Source: Bradenton Herald
It's not every day you see students choosing a healthy salad over burgers and fries. But a four-week pilot project at Braden River High School is turning the junk-food trend around...
05-07-2014 | Source: nwitimes.com
Valparaiso schools was forced to change its procedures for accounting for money collected under a federally funded lunch program after an audit by the State Board of Accounts revealed a former...
05-06-2014 | Source: The Morning Journal
A health fair included fun foods such as spinach smoothies and fresh leafy herbs as Sodexo bridged a “yuck” factor May 1 at Oakwood Elementary School in Elyria.
05-06-2014 | Source: SCARLET & BLACK
When Grinnell reopens for students in fall 2014, students can anticipate a revamped dining program that offers greater variety and accessibility for students.
05-05-2014 | Source: greenbaypressgazette.com
College students can be such finicky eaters that they sometimes will leave behind virtually an entire kitchen full of food.
05-05-2014 | Source: The Daily Targum
James Neilson Dining Hall on Cook campus was having an average lunch hour yesterday, with students casually eating and chatting about class and life.
05-05-2014 | Source: WBIR
An effort to stop meal plan changes at the University of Tennessee has gained momentum, with over 1,000 students signing an online petition.
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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