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.
Award winners honored at NACUFS national conference in Boston.
Market will remain open weekly through end of Conn. growing season.
Clarion Group presents B&I foodservice emerging trends.
Marine Stewardship Council certification allows Cornell to serve sustainable seafood.
University of Nevada's director honored for his 30-plus years in college foodservice...
Food programs hard to sustain in rural areas.
University dining services director says his program offers healthy options and actively seeks student input.
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In response to student complaints that it was serving nearly raw meat and rotten produce, Aramark says it will step up its feedback process at a Canadian university.
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A recent survey of its members by the School Nutrition Association revealed that many operators are facing moderate to serious challenges in meeting the stricter nutritional requirements set by the U.S. Department of Agriculture.
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