03-19-2014 | Source: Channel3000.com
A federal program aimed at getting kids to eat healthier snacks could force cuts in certain districts’ lunchrooms.
03-19-2014 | Source: www.hometownlife.com
Henry Ford Health System has cut seven tons of fat from food and increased fruit and vegetable purchases by 10% annually in an effort to offer patients more healthy food choices.
03-19-2014 | Source: stltoday.com
Certain places have reputations for serving bad food. Places where you’re stuck with few options under cramped conditions. Airplanes. Jails. And, of course, hospitals.
03-18-2014 | Source: NBC
Have you ever wondered whether your child’s school lunch is nutritious and delicious? Well, some top chefs from New York certainly think that lunches served at San Diego schools are both of those...
03-18-2014 | Source: Newarkadvocate.com
Starting next year, students will pay a dime a day more for their lunches at Newark City Schools.
Randy Sparrow, system director, food & nutrition services and environmental services for Pro Health Care, in Waukesha, Wis., has been voted president-elect of the Association for Healthcare...
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.
Composting laws have been rolling out nationwide, but even for proactive operators with their own green practices, such new rules can force a change. Here are three different steps operators have taken to cope.
Industry News & OpinionView All
They have to the purchasing might to force down the price of alternatives, and are set to use it next year.
Managing Your BusinessView All
All segments of foodservice are facing a cook shortage; nearly half of respondents in FSD’s 2015 B&I Census reported that recruiting staff is an issue.
Ideas & InnovationView All