Examination of current structure revealed “critical risks to the organization’s long-term stability.”
07-14-2014 | Source: nwitimes.com
Thanks to careful tending, and an abundance of rain and sunshine over the last few weeks, a colorful array of vegetables are thriving in the month-old rooftop garden at Ingalls Memorial Hospital.
07-14-2014 | Source: Roll Call
Nutrition standards for school lunches have turned into one of the most contentious issues in this year’s appropriations debate.
07-14-2014 | Source: Detroit Free Press
Maggots in the kitchen and on the chow line. Workers caught smuggling contraband or engaging in sex acts with inmates. Food shortages and angry prisoners.
07-14-2014 | Source: UConn Today
UConn Dining Services offers many options for students with dietary needs, including gluten-free and kosher options.
07-11-2014 | Source: The Daily Campus
One Plate, Two Plate will serve salads, wraps, burgers and desserts made with all natural ingredients.
07-11-2014 | Source: The San Francisco Examiner
A recipe for a whole new cafeteria experience is being served up in San Francisco public schools, consisting of a pinch of progress, a dash of technology and a sprinkle of student input.
07-10-2014 | Source: OneNewsNow.com
Much of the food from the federal school lunch menu winds up in lunchroom garbage cans. So two Rhode Island schools decided rather than being a complete waste, they're donating the scraps to...
07-10-2014 | Source: Time Warner Cable News
Lenox Hill Hospital chefs pick fresh organic herbs and fruit from the garden daily to use for cafeteria meals.
07-10-2014 | Source: The Washington Post
Jeffrey Mills, former director of food and nutrition services for D.C. Public Schools, filed a lawsuit after he was fired for alleged mismanagement and fraud.
The gig economy, also known as the shared or on-demand economy, leverages app-based technologies to match independent workers and customers.
Industry News & OpinionView All
Officials say Benjamin E. Mays High is the only school in its district with a greenhouse that uses hydroponics and aquaponics to grow vegetables and herbs year-round.
Managing Your BusinessView All
Foodservice directors use summer “break” to plan menus, secure funding and do work on their facilities—but there isn’t always work for their staff.
Ideas & InnovationView All