Sampling of menus shows majority of items exceed maximum recommended levels
Franciscan Hospital for Children creates an inviting spot
Participants learn how to take control implementing simple changes
Experts said with focus on scratch-cooking districts have been able to keep up with regulations.
Program brings trained chefs into Massachusetts public schools.
Resolution estimates it would cost $95,000 a year to change the fiscal rule to allow employees to have a free meal.
District reversed decision to bring coffee stands to high schools.
Survey says parents are willing to pay up to $2 more for healthier lunches.
International students report increased fast food consumption; study supports fast food impact as students age.
Gloves allow workers to not wash hands and create waste.
Here are five takeaways from the three-day conference that can help any college and university foodservice professional transform their kitchen to the next level.
Industry News & OpinionView All
Allegations of food poisoning and mistreatment of workers has some students petitioning for Loyola Marymount University to terminate its contract with Sodexo.
Managing Your BusinessView All
Bada Basil, one of the newest creations from Pittsburgh-based Parkhurst Dining for its college accounts, is outperforming expectations.
Ideas & InnovationView All