04-20-2016 | By FSD Staff
The North Carolina-based university’s zero-waste efforts also include providing campus dining locations with reusable dinnerware, cups and utensils, as well as offering salad bowls instead of...
The Southeastern regional food hub would eventually include hospitals, public schools and prisons.
04-19-2016 | By Alaina Lancaster
Today, a full committee will review this year's House Agriculture Appropriations bill, which includes $1 million toward studying more efficient Child Nutrition Programs reporting requirements...
04-19-2016 | By Bianca N. Herron, Digital Editor
The community will feature formal and bistro-style dining, as well as concierge services and on-site physicians.
The director of hospitality services at Edward-Elmhurst Health starts his term as president-elect in August.
04-19-2016 | By FSD Staff
Officials say kids also will play games and learn about nutrition.
04-18-2016 | By FSD Staff
Clovis Unified School District officials advise gathering student input and watching food trends.
Officials attribute the uptick to attractive presentation—as well as a cinnamon smoothie.
The $40 million kitchen has been in the works for several years, and should cut down on the use of prepackaged meals.
Asbury University's tactics include displaying posters and small cards of the featured meal, as well as its recipe, on every table in the cafeteria...
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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