06-17-2014 | Source: The Hartford Courant
To the vast relief of school kids, nutritionists, milk producers and lawmakers, Gov. Dannel P. Malloy used his veto power Thursday to kill a bill that would have banned chocolate milk sales in...
06-16-2014 | Source: Fosters.com
Last fall, students from Slow Food UNH coordinated a pilot program which included a “Slow Fish Workshop."...
06-16-2014 | Source: The Seattle Times
Last year they battled over how much to help poor Americans afford groceries. Now Democrats and Republicans in Congress are waging another food fight, this time over nutritional standards for...
06-16-2014 | Source: TheLedger.com
The cafeterias are being reorganized and rebranded with new signs and new lunch lines called The Stuffed Tomato and Daily Eats
06-16-2014 | Source: Courier Press
Vending machines at the Franciscan Alliance hospitals have new options, such as baked chips, pretzels, milk and more.
06-13-2014 | Source: nwitimes.com
Whether a former Valparaiso Community Schools food service manager will face criminal charges for theft is likely up to the school district.
06-13-2014 | Source: Philly.com
A statewide effort to get more students to eat breakfast is yielding surprisingly positive results.
06-13-2014 | Source: NY Times
The vote, which was expected last Thursday, has been delayed to next week.
06-13-2014 | Source: Associated Press
Michelle Obama on Thursday turned her annual garden harvest into a showcase for healthier school lunch standards and pledged to "fight until the bitter end" to keep them in place...
06-12-2014 | Source: chattanoogan.com
The Cleveland City Schools Board of Education took time to hear some criticism over their recent decision to use federal Community Eligibility Provision funds.
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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Students at Nickerson High School now have more entrees—and more seating options—to choose from during meal times.
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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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