05-01-2014 | Source: The Seattle Times
In many ways, Kent-Meridian High School’s cafeteria is your typical American lunchroom — sound of teenage chatter, trays bumping against one another, and the smell of French fries wafting throughout...
05-01-2014 | Source: The Massachusetts Daily Collegian
University of Massachusetts Dining Services announced a new Residential Meal Plan on Monday, which includes three options for on-campus students that are different from the current ones.
05-01-2014 | Source: Redstone Rocket
The Sparkman Cafeteria and the Von Braun III Cafeteria offer a new healthy choice, paleo-inspired meal plan. “A lot of people refer to it as the caveman’s diet,” Chris Isbill, business manager for...
05-01-2014 | Source: AgriNews
The fence has been built, the cattle have been purchased and the agriculture students at Hagerstown Junior-Senior High School are learning first-hand how to raise cattle.
05-01-2014 | Source: The Poly Post
The Cal Poly Pomona Foundation has officially announced the scheduled opening of a microbrewery called Innovation Brew Works. CPP will be the first university to have a genuine brewery-restaurant...
04-30-2014 | Source: The Daily Aztec
One of the largest ongoing construction projects at San Diego State is scheduled to reach completion this upcoming fall with the opening of a new Aztec Market location at the north end of Nasatir...
CSP Business Media, a leading facilitator of major convenience and petroleum retailing and foodservice industry networking events, announced the release of the FARE Conference mobile app.
04-30-2014 | Source: WRAL
While living in a residence hall last year at the University of Iowa, John Sheeley was shocked by the amount of food students were throwing away in the cafeteria.
04-30-2014 | Source: The Sentinel
Shippensburg University student Christina Qawasmy was working on a class project when she decided to start a Food Recovery Network chapter on her local campus.
04-29-2014 | Source: NBC
One Baltimore elementary school has found a clever way of getting its students to eat more fresh produce — by hiding them in plain sight.
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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Officials say Benjamin E. Mays High is the only school in its district with a greenhouse that uses hydroponics and aquaponics to grow vegetables and herbs year-round.
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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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