04-21-2014 | Source: Tulsa's Channel 8
A man who faced a $525 fine for refilling an 89-cent drink at a Veterans Affairs hospital apparently will get off with a warning.
04-21-2014 | Source: azcentral.com
A Southwest Valley hospital used idle land to plant a farm that now produces nutritious food for patients, visitors and staff. Cancer Treatment Centers of America at Western Regional Medical Center...
04-17-2014 | Source: The Diamondback
Shabazz Napier said he sometimes goes to bed “starving” because he can’t afford food, according to an April 8 Washington Post article. What do you think?
04-17-2014 | Source: U.S.News & World Report
Forget Taco Tuesday and Fish Stick Friday. Some high school students are skipping lunch period to pack in something else – another academic class.
04-17-2014 | Source: The Slate Online
Students can now pre-order food from convenient locations around campus, thanks to efforts by Chartwells, the company that runs Shippensburg University Dining Services.
04-17-2014 | Source: The Tufts Daily
Tufts Dining Services, in an April 9 press release, announced several changes to the Premium Meal Plan for fall 2014, including the elimination of the popular "trick turning."...
04-17-2014 | Source: Democrat & Chronicle
Two Batavia yogurt makers are considering a bid for the newly expanded school lunch pilot for Greek yogurt.
04-17-2014 | Source: Medical Daily
In an effort to combat childhood obesity, government agencies have started to crack down on foods that the students of our nation consume.
04-16-2014 | Source: Epicurious
Biozoon is focusing on creating printed food that can melt in your mouth.
04-16-2014 | Source: News-Medical.Net
After handling raw poultry, hands of food preparers and cutting boards remain a source of transmission for multi-drug resistant bacteria, such as E. coli that produce extended-spectrum beta-...
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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