07-02-2015 | Source: gocolumbialions.com
Columbia University Sports Dietician Andrew James Pierce describes how he works together with foodservice to create team menus that maximize performance.
07-01-2015 | Source: Michigan State University Extension
Michigan food producers and culinary experts are finding ways to connect farm and fork in college dining halls.
07-01-2015 | Source: San Diego Union-Tribune
Starting in the fall, San Diego Unified School District’s lunch menu will feature student recipes such as “Terrific Turkey Tacos” and “AVAcado Salad.”
07-01-2015 | Source: WCTV
All students in Florida’s Suwannee County Schools are served daily breakfast in the classroom as part of an effort to reduce tardiness and lessen the stigma around free school meals.
07-01-2015 | Source: hottytoddy.com
The Oxford School District's child nutrition program has moved its free- and reduced-lunch applications online, saving parents a trip to school...
06-30-2015 | Source: The New York Times
Starting this fall, a breakfast of protein, a grain, fruit and milk will be served in most elementary school classrooms.
06-30-2015 | Source: The Boston Globe
The $11 million redesign of the cafeteria includes a Starbucks and Subway; local restaurants like Regina’s Pizza, and a kid’s play area.
06-30-2015 | Source: University Herald
The University of Texas at Dallas is adding four fast-food choices to the renovated Student Union Dining Hall: Panda Express, Moe’s Southwest Grill, Chick-fil-A and 2Mato.
06-30-2015 | Source: Record-Journal
Two college students started a composting program at a retirement community after seeing a similar compost project while attending Southern Connecticut State University.
06-30-2015 | Source: Peninsula Daily News
Jefferson Healthcare’s foodservice is preparing meals at Port Townsend School District’s kitchen facilities while the hospital undergoes the first phase of a $20 million renovation.
Whether showcasing hometown barbecue traditions or (as is the case with Chicago operators) adopting one or several as your own, menuing barbecue is proving to be a strategy that can turn customers into fans.
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A new study from the University of Vermont found that healthier school-nutrition standards are leading to more waste and reduced consumption of fruit and vegetables.
Managing Your BusinessView All
To streamline recruitment of foodservice employees, the University of Illinois at Urbana-Champaign, hosts a summer job fair where candidates are interviewed and hired on the spot.
Ideas & InnovationView All