06-24-2014 | Source: The Wichita Eagle
Cafeterias at four Wichita schools should be more comfortable, colorful and efficient this fall after school board members approved $500,000 worth of improvements Monday.
06-24-2014 | Source: District Administration
Inspired by new nutrition rules, districts are now offering these and other meals in hopes of getting students to eat healthier by appealing to their taste buds.
06-23-2014 | Source: La Crosse Tribune
Declining interest in healthier food items in schools are leading some to drop off meal programs.
06-23-2014 | Source: Iowa State Daily
Union Drive Community Center will soon decide on what food will be served in the renovated dining hall based on which equipment needs to be replaced.
06-23-2014 | Source: NY Times
A banana-filled bin at Public School 30 on Staten Island serves as a composting container to help lower the amount of good food being hauled to trash heaps.
06-23-2014 | Source: The Guardian
Several San Francisco hospitals are working with Physicians for Social Responsibility, a nonprofit organization, to provide healthy, sustainable and savory food items.
06-23-2014 | Source: The Lane Report
Saying it will “transform overnight the way we provide a vital service to our campus,” University of Kentucky President Eli Capilouto said the university is moving forward with a 15-year, nearly $250...
06-20-2014 | Source: Concord Monitor
Concord School District's foodservice director served thousands of pounds of fresh meat and produce during his first year at the school...
06-20-2014 | Source: The Boston Globe
The Boston School Department tossed out all bids for a new food vendor contractor and is now seeking new proposals, city and school officials announced last Wednesday.
06-20-2014 | Source: Daily Herald
Elgin Area School District U-46 has ended a program that provided additional nutritional support for students eligible for free and reduced meals.
The gig economy, also known as the shared or on-demand economy, leverages app-based technologies to match independent workers and customers.
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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.
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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.
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