Current and breaking news about the foodservice industry
Since its implementation this spring, the Pizza Box Composting Project created by NC State Waste Reduction and Recycling has composted about 3,789 pizza boxes to date and shows no signs of slowing...
The choice between a plain bagel and one with cream cheese, so innocuous to millions of Americans every morning, gave athletics compliance officials fits when straddling the line between NCAA...
First Stop, the all-day breakfast restaurant at MapleStreet Station and in the West Lobby of Harris Dining Hall, is the only dining facility on campus that has students order and pay on iPads.
Forget the traditional breakfast, lunch and dinner mealtimes. Today’s on-the-go college students would rather snack, a Y-Pulse consumer study conducted in September 2014 finds.
Trouble struck Dining Services this year, with too few staff and too many hours, Morris University Center Director Joseph Pearson said.
The Idaho State Department of Agriculture will use a $18,000 federal grant to conduct four events around the state designed to increase the amount of local food being included in school menus.
In response to students’ requests for fresh, flavorful meal options, USC Hospitality has introduced new on-campus dining venues, menu offerings and products.
CEOs from some of the world's leading food and non-alcoholic beverage companies, plus members of the International Food & Beverage Alliance (IFBA), have unveiled enhanced global commitments...
All told, the government finds that more than 14 percent of households are considered “food insecure,” meaning they at least have difficulty affording meals, and in extreme cases may go without...
Noble Hospital is giving its employees a new kind of sugar rush to battle the mid-afternoon doldrums with a snack bar that provides alternatives to soda and candy machines.


FSD Resources