04-01-2014 | Source: UT San Diego
Amid the nation's childhood obesity epidemic, schools in nearly a quarter of all states record body mass index scores, measuring hundreds of thousands of students...
03-31-2014 | Source: San Francisco Chronicle
Williams College has agreed to pay $86,000 total to dozens of servers, wait staff and bartenders the school employed to cater off-campus and non-college events.
03-31-2014 | Source: Dakota Student
The University of North Dakota is changing its coffee creamer to a trans fat-free version.
03-31-2014 | Source: Boulder Weekly
Foodservices at National Parks will get a healthy and sustainable makeover following new federal rules.
03-31-2014 | Source: The Daily Meal
The Daily Meal names it's 10 best school meals programs...
03-28-2014 | Source: The Towerlight.
In an effort to improve student health and dietary wellbeing, nutrition information kiosks have been added to the West Village, Newell and Glen dining halls.
03-27-2014 | Source: Philadelphia City Paper
Philadelphia students are campaigning to dump the company that provides many of the city’s public schools with frozen, pre-plated lunches, contending that the food provided by Maramont, a subsidiary...
03-27-2014 | Source: JP Updates
City Councilman Rafael Espinal (D-Brooklyn) announced Wednesday he wants to expand school lunch menus to include halal food options for Muslim students.
03-27-2014 | Source: Niagara Frontier Publications
Niagara Falls Memorial Medical Center is joining forces with Niagara University to deliver an exciting new food service experience for hospital visitors, staff, students and volunteers.
The parent company of FoodService Director has acquired FSTEC, the foodservice industry’s premier technology conference and exhibition.
Management is more than just budgets and labor schedules; a key aspect is adding excitement to an operation. Here are one FSD’s tips for adding a bit of change to spice things up.
Industry News & OpinionView All
Students at Nickerson High School now have more entrees—and more seating options—to choose from during meal times.
Managing Your BusinessView All
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.
Ideas & InnovationView All