02-22-2016 | By Bianca N. Herron, Digital Editor
The Utah Valley University student received the highest overall score from the American Culinary Federation.
02-22-2016 | By FSD Staff
The proposal would benefit students and help local farmers and schools create better relationships, officials say.
02-19-2016 | By FSD Staff
Student meal participation averages just 23 percent daily, officials say.
During the 2014-15 school year, 75 percent of the school's food was locally sourced, sustainable and humane, officials say...
02-18-2016 | By FSD Staff
The cold lunch alternative, Super Sacks, includes milk, yogurt, fruit and whole grain chips or crackers.
02-18-2016 | By Bianca N. Herron, Digital Editor
Purchasing domestically caught fish is healthier for American children, says Senator Maria Cantwell (D-WA).
The Flagship Dining experience will take off in early 2017.
02-17-2016 | By Bianca N. Herron, Digital Editor
Chef Charles Phan, of San Francisco restaurants Slanted Door and Out the Door, will debut his new eatery this fall.
02-17-2016 | By FSD Staff
The government aims to decrease potential lead damage in children who were exposed to the city’s toxic water, officials say.
Local health officials also found 12 violations at the dining hall where nearly 200 students were sickened.
The inaugural event brought tips from top operators in education and healthcare.
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The expansion follows successful pilot programs at two elementary schools and one high school.
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Although there are many models for evaluating competency, Penn State University's Jim Korner has had success with a system that includes five broad disciplines...
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