06-20-2014 | Source: Salem-News.com
Oregon has clearly embraced farm to school programs and is poised to increase the impact local foods have in the lives of school children statewide.
06-20-2014 | Source: The Chronicle
Café de Novo has been announced as the replacement vendor for the space that will be left vacant by the soon-to-depart Law Refectory Café.
06-20-2014 | Source: One Green Planet
Recently, the National School Lunch Program has been under fire regarding strict nutrition standards. Congress wants to roll back these standards, claiming that schools find it difficult to meet...
06-19-2014 | Source: The BG News
The Oaks Dining Hall is offering Green Roof tours at the University to continue to promote an environment-friendly campus.
06-19-2014 | Source: HealthLeaders Media
Executives at John Muir Health in California hope the addition of more nutritious, seasonal, and culturally diverse entree choices will improve patients' health beyond their stay...
06-19-2014 | Source: 9TO5MAC
According to employee tweets and photos, Apple opened a stunning new Caffè Macs employee cafeteria at the corner of Bandley and Alves Dr. in Cupertino this past Tuesday.
06-19-2014 | Source: District Administration
Federal meal regulations are providing consistent challenges for school meal programs.
06-19-2014 | Source: The Guardian
Education secretary Michael Gove will unveil a crackdown on fatty and sweet foods as part of new standards on school meals.
06-19-2014 | Source: WJLA
Food companies and restaurants could soon face government pressure to make their foods less salty—a long-awaited federal effort to try to prevent thousands of deaths each year from heart disease and...
06-18-2014 | Source: WOAI Local News
The San Antonio hospital program seeks to incorporate healthy food into a long-term health and recovery plan.
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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