Voorheesville Central School District's chef has increased revenues by opting out of federal guidelines and adding a to-go food system...
Ridgewood school district sent a letter to end outside lunch delivery due to illegal parking, cluttered hallways and delivery to the wrong students.
Monticello High School gives its waste to the Barthold Recycling program, which is then fed to pigs.
Seafood makes up 10 percent of the school's menu, which now includes MSC certified Alaska Pacific Cod, Oregon pink shrimp and more...
During the next school year, four additional states will be added to the Greek yogurt school lunch program.
Peak to Peak Charter School stamps the hands of children whose lunch accounts are low or empty to alert parents.
The University of Wisconsin Hospital takes advantage of the nearby greenhouse for fresh fish, fruit and vegetables.
A study sponsored by the Robert Wood Johnson Foundation shows that some of the largest food companies have cut calories by trillions.
Saratoga Springs city schools is focusing on achieving cost-efficient and nutritious meal plans while also catering to students' favorite food items...
Massachusetts General Hospital's study included labeling healthy items green, less healthy items yellow and unhealthy items red...
Operators who serve large populations of international students share their methods for developing authentic tastes of home.
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To streamline recruitment of foodservice employees, the University of Illinois at Urbana-Champaign, hosts a summer job fair where candidates are interviewed and hired on the spot.
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