09-22-2015 | Source: BostInno
A team of Boston University students created an app, BU Food, which lets peers see menus at all dining locations and enables them to look at nutritional benefits.
09-22-2015 | Source: Daily Record
After a campus-wide survey found students wanted a variety of better food, Central Washington University has added more Asian selections, organic and gluten-free options, as well as all-day breakfast...
09-21-2015 | Source: UCLA Newsroom
The new meal plans feature pre-packaged lunches and dinners that meet kosher and halal requirements, orthodox methods of preparing food for Jews and Muslims.
09-21-2015 | Source: Boston Globe
BMC’s efforts to go green include a bio-digester that composts food scraps from the kitchen, solar panels and air system upgrades.
09-21-2015 | Source: WATE
Knox County students had an opportunity to attend a food fair and vote on what products they’d like to see in their cafeteria from 89 vendors.
09-21-2015 | Source: Cherokee One Feather
The Fresh Fruit and Vegetable Program at Cherokee Elementary School allows students to sample fresh produce in the classroom during snack time.
09-18-2015 | By Bianca N. Herron, Digital Editor
The newly seated directors and certifying-board members will serve into 2016.
A study led by Texas A&M found school meals paired with popular vegetables are less likely to end up in the garbage.
09-18-2015 | Source: The Forecaster
The Maine Farm and Sea Cooperative will bid against multi-million-dollar foodservice corporations for a five-year service contract with six of the University of Maine’s seven campuses.
09-18-2015 | Source: TribLive
Excela Health Westmoreland Hospital’s Side Street Café opened Aug. 21 and boasts tables, counter-style seating and booths as well as a customized drink fountain.
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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