03-06-2014 | Source: Reuters
Consuming highly caffeinated energy drinks like Amp, Red Bull or Rockstar could be a telltale sign of other problems for high school students, according to a Canadian study.
03-06-2014 | Source: The BG News
A Bowling Green State University dining facility will be the first dining hall on campus with a vegan and vegetarian friendly station.
03-06-2014 | Source: Skokie Review
U.S. Sen. Dick Durbin (D-IL) stopped by Niles West High School last week to check-out the school’s organic-focused lunch program.
03-06-2014 | Source: Newser
Twitter employees will soon be able to eat lunch in one of two century-old Montana log cabins.
03-06-2014 | Source: The Washington Post
A new government study indicates that school districts have struggled to implement the U.S. Department of Agriculture’s revamped nutrition standards for school meals, while others are eating more...
03-05-2014 | Source: The Williams Record
Williams College's 150-mile meal featured local foods raised and grown within a 150-mile radius of campus to support their sustainable food initiative...
03-05-2014 | Source: Baylor Lariat
Penland Food Court at Baylor University will undergo a full-scale renovation this year that includes expansion, an open kitchen design, vegan and gluten-free options and a registered dietitian.
03-05-2014 | Source: The Utah Statesman
Helping the students and staff of USU have memorable wedding celebrations is at the center of University Catering’s marketing push for 2014.
03-05-2014 | Source: The California Aggie
On Feb. 24, the UC Davis Dining Commons hosted the Green Chef Challenge. Teams of students, each representing one of the three dining commons — Cuarto, Segundo and Tercero — competed to craft a...
03-05-2014 | Source: USA Today
New school lunch rules mean some students are eating more fruits and vegetables, even while tossing plenty of apples and carrots in the trash, a new study shows.
Composting laws have been rolling out nationwide, but even for proactive operators with their own green practices, such new rules can force a change. Here are three different steps operators have taken to cope.
Industry News & OpinionView All
They have to the purchasing might to force down the price of alternatives, and are set to use it next year.
Managing Your BusinessView All
All segments of foodservice are facing a cook shortage; nearly half of respondents in FSD’s 2015 B&I Census reported that recruiting staff is an issue.
Ideas & InnovationView All