Current and breaking news about the foodservice industry
Striding past samples of Pop Tarts and pizza and cookies, Jessica Shelly made a beeline for a booth selling individually packaged sliced fruits and veggies.
According to a new report by the Centers for Disease Control and Prevention, most children eat some fruits and veggies daily, but few eat dark green veggies.
Officials from both organizations express hope that there will be some resolution regarding disagreements over flexibility with regulations.
TCU’s cafeteria workers recently ratified their first union contract, and other workers in the region are considering unionization.
The Washington County School District is opting out of the Community Eligibility Option (CEO).
The cafeteria will feature a Sunday lunch, specialty nights, a hot and cold breakfast bar and more.
A keynote speaker at the NACUFS National Conference earlier this month, Chef Barton Seaver took the audience on a journey to explore what it means to serve “sustainable” seafood.
Matthia Accurso, a chef at the University of Massachusetts, in Amherst, captured a gold medal and took first place in the 2014 Culinary Challenge staged at the annual conference of the National...
Kathryn Massey is new chair; awards also handed out at Minneapolis event


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