09-24-2015 | Source: The Notebook
Eatiquette provides healthy meals to schools while seeking to bring rowdy cafeteria culture closer to something resembling fine dining.
09-24-2015 | Source: The NEws Herald
Although many parents of Burke County Public Schools students are happy with Chartwells as the new foodservice vendor, some have expressed concern over limited lunch options and the amount of time...
09-24-2015 | By Bianca N. Herron, Digital Editor
UVM Medical Center’s Atrium Garden will also serve as a patient and family waiting space and a lending library for cookbooks and gardening guides.
09-23-2015 | Source: Roll Call
The vendor's Francisco Fimbres will be the person to whom congressional staff and lawmakers can air comments and complaints...
09-23-2015 | Source: USA Today
Columbia University’s Emergency Meal Fund allows food insecure students to receive up to six meal vouchers per semester from fellow students who have donated meals. Meanwhile, the student-developed...
09-23-2015 | Source: WDIO
Hundreds of people gathered Sunday for the second annual University of Minnesota Duluth Food and Farm Festival to celebrate a harvest that supplies the university with thousands of pounds of food.
09-23-2015 | Source: Viva Loudoun
Sugarland Elementary School Principal Gail Brady says breakfast in the classroom has fostered a sense of community and has virtually eliminated “tardies.”
09-22-2015 | Source: The Buffalo News
After losing a contract to manage Yosemite’s concessions to Aramark, Delaware North is suing the National Park Service, alleging that the new contractor should be required to purchase the attraction...
09-22-2015 | Source: The Daily Northwestern
Starting this year, students who are not on a meal plan will have to pay sales tax at Northwestern University dining halls.
09-22-2015 | Source: New Haven Register
While the Avian Flu has yet to impact the state’s public universities, Quinnipiac University and Albertus Magnus College have cut down—and are even working on eliminating—the use of eggs at breakfast.
With wide flexibility in spice and vegetarian options, the draw of this Asian cuisine is growing.
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The fast-casual brand’s first C&U location is on the University of Kentucky’s Lexington campus.
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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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