New meal plans will save students an average of $2.50 per meal.
Following success, dining service may add a second food truck next year.
Livingston Dining Commons has returned to the 9 p.m. closing time with three other halls to follow.
Within the past two years, eight Wisconsin school districts have signed on to farm-to-school programs.
Fresh produce deliveries require more prep and more workers causing more challenges for districts.
The Los Angeles County’s third annual Trash-Free Lunch Challenge welcomes seven schools to the competition.
Amtrack President Joe Boardman states most losses occurs on long-distance dining cars.
District nixed plan to pass surcharge for credit card payment to parents.
These colleges have made the change to cater to students with gluten-free needs.
Twenty-six ingredient burger back on the menu after student complaints.
Whether showcasing hometown barbecue traditions or (as is the case with Chicago operators) adopting one or several as your own, menuing barbecue is proving to be a strategy that can turn customers into fans.
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A new study from the University of Vermont found that healthier school-nutrition standards are leading to more waste and reduced consumption of fruit and vegetables.
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To streamline recruitment of foodservice employees, the University of Illinois at Urbana-Champaign, hosts a summer job fair where candidates are interviewed and hired on the spot.
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