Current and breaking news about the foodservice industry
From kale chips to carrot fries, foodservice directors and kitchen managers are getting creative.
The "But Local, Buy Wisconsin" fund provided 17 state grants to producers, distributors and schools...
For the Loyola University Chicago Retreat and Ecology Campus in Woodstock, an additional kitchen means more educational opportunities, an increased capacity to prepare its campus-grown produce and...
The company plans to make changes for next year to restore eligibility for many that were affected.
Unionville-Chadds Ford School District 's decision is due to stricter guidelines and will go into effect next school year...
King Arthur Flour cafe is unlikely to renew lease after disagreement with the college over menu offerings.
"My Healthy Plate" consists of a half plate of non-starch veggies, one-fourth plate of healthy starches and one-fourth plate of low-fat protein...
The UC Food Initiative plan will help expand research, outreach and curriculum for the food system.
Some school foodservice directors feel the new federal requirements have cut into sales during a time when enrollment is already declining.
When City Charter High School recently served chicken Caesar salad as its hot lunch, some gawked at the presentation: chicken pieces, cheese and dressing on top of whole leaves of romaine lettuce.


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