04-16-2014 | Source: The Daily Breeze
Two Torrance hospitals have made a medical stay sound appetizing.
04-14-2014 | Source: The Tufts Daily
Tufts Dining Services recently changed the hours of late-night dining at the Commons Deli and Grill on Fridays and Saturdays, after receiving reports of rowdy student behavior.
04-14-2014 | Source: Boulder Daily Camera
The Boulder Valley School District recently asked parents for feedback to help with formulating next year's school lunch menu, getting mixed results from online surveys...
04-14-2014 | Source: SurfKY News
Turning food waste into fertilizer is one of the ways Western Kentucky University is demonstrating sustainability.
04-14-2014 | Source: Orlando Sentinel
Peanut butter, sardines and cabbage may be healthy options for some scrupulous dieters. But Florida prison inmates whose kosher meals are comprised primarily of those three staples served cold seven...
04-14-2014 | Source: The Eagle
Texas A&M officials announced Friday the outsourcing of food services in all of the campus' athletic facilities, the largest known contract of its kind in the U.S. collegiate market...
04-14-2014 | Source: Ravalli Republic
Locally grown food in the University of Montana's dining hall is about to get hyper-local...
04-14-2014 | Source: San Bernardino County Sun
Recent mismanagement issues with the nutrition services departments of two San Bernardino County school districts, Colton Joint Unified and Rialto Unified, are among a series of similar problems in...
04-14-2014 | Source: The News-Gazette
When the bell for Monticello High School's first lunch period rings, freshman Blakley Nesselrodt heads to "the snack bar" in the cafeteria...
04-11-2014 | Source: Foster's Daily Journal
The Public Employee Labor Relations Board has ruled the Farmington Schools District has violated New Hampshire labor laws when they outsourced and privatized food services in the district.
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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