01-25-2016 | By FSD Staff
Officials at the University of Montana say the goal of the program is to help students identify healthy foods.
The program works with farmers in the state to feed students home-state meat.
01-22-2016 | By Bianca N. Herron, Digital Editor
The Big Orange Meal Share allows students to donate any or all of the five guest meals they receive with their meal plan each semester to peers in need.
01-22-2016 | By FSD Staff
Mark Mollentine is known for transforming cafeteria food typically high in calories, fat and sugar into healthier options. Here are tips for others who want to give it a try.
Officials at Northwestern say the goal is to cultivate an educational experience for students, as well as a student-friendly environment.
01-21-2016 | By Bianca N. Herron, Digital Editor
Nearly one in five high school students say such programs play a significant role in where they will apply.
01-21-2016 | By FSD Staff
Students donate uneaten lunch items, giving peers a chance to take leftovers before they are given to local pantries or meal programs.
The cafeteria director said he hopes to also make the school’s Pasta Wednesdays gluten free.
Officials at Lenox and Lee Public Schools aim to improve efficiency, share services and reduce costs.
01-20-2016 | By Bianca N. Herron, Digital Editor
Leah Schmidt was presented with the award for Foodservice Director of the Year.
The gig economy, also known as the shared or on-demand economy, leverages app-based technologies to match independent workers and customers.
Industry News & OpinionView All
Officials say Benjamin E. Mays High is the only school in its district with a greenhouse that uses hydroponics and aquaponics to grow vegetables and herbs year-round.
Managing Your BusinessView All
Foodservice directors use summer “break” to plan menus, secure funding and do work on their facilities—but there isn’t always work for their staff.
Ideas & InnovationView All