Current and breaking news about the foodservice industry
Arabica-coffee prices reached their highest level in 2½ years on Monday, after projections for more dry weather in Brazil sowed worries about lackluster future harvests, the Wall Street Journal...
Over the last 13 months, the Redskins have changed the diets of many players by converting the basketball and racquetball courts in the Redskins Park basement into a made-to-order, healthy-options...
The chefs were judged on their ability to meet Sunrise’s Signature Dining criteria, which includes using fresh, seasonal ingredients.
Little Louie’s, located in University Residence South on the east side of campus, opened Aug. 25 after Papa John’s closed due to poor sales.
Starting Sept. 22, much of the food and beverages sold at Associated Student (AS) Dining Services increased in price for the first time in four years.
With the new Mountain View Bistro, chefs will prepare dishes that include local fruits and vegetables, for specialties like made-to-order pizzas, chicken and roasted veggie tacos, and grilled salmon.
Dozens of Berkshire businesses and institutions are among the 1,700 statewide being mandated to reduce, reuse and recycle their food waste.
The SGA tradition commission hosted its ninth annual Crab Feast at Cole Field House last night, with fewer attending than in years past.
A new federal program that makes free breakfast and lunch available to all students, no questions asked, has been slow to catch on in Virginia.
Geisinger temporarily cut the cafeteria’s hours due to a worker shortage that occurred when several students went back to school, spokesman Matt Van Stone said.


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