The residential dining halls at the University of Missouri, in Columbia, are officially trayless.
03-17-2014 | Source: FairfaxTimes.com
Fairfax County school officials want to make vegetables delectable for students.
03-17-2014 | Source: ABC
One of the nation's largest food service companies is making a series of changes in support of Michelle Obama's anti-childhood obesity initiative...
03-17-2014 | Source: The Scribe
As the university ends its contract with Sodexo in May and transitions to a self-operated food service, employment and current eateries are set to expand.
03-17-2014 | Source: The Denisonian
Have you ever taken something from the dining hall? A cookie? A bagel? Well, that’s actually a violation of Denison’s policy.
Days after biology major Gillian Carll arrived at Stony Brook University last fall, she encountered a young woman on a bench outside her dormitory who said she had nothing to eat.
03-14-2014 | Source: Medical Daily
When thinking about typical fare at a baseball or football game, things that come to mind tend to be hot dogs, burgers, popcorn, and nachos. Carrots, pickles, and trail mix would never be on such a...
03-13-2014 | Source: Minnesota Daily
The Minnesota Student Association unanimously passed a resolution Wednesday urging the University of Minnesota’s University Dining Services to open all campus restaurants and dining halls as early as...
03-13-2014 | Source: The Washington Post
It’s national school breakfast week, and federal officials say that the number of K-12 students who are eating the first meal of the day at school is on the rise.
03-13-2014 | Source: The Salt Lake Tribune
The cafeteria worker who took dozens of kids’ lunches at a Salt Lake City elementary school earlier this year is speaking out for the first time — and she says she’s been punished for merely trying...
Farm-to-school pioneer Alice Waters has 20 years of lessons to share from The Edible Schoolyard.
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Sunrise Senior is the first in that segment to participate as a national partner.
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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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