Current and breaking news about the foodservice industry
The cafeteria will feature a Sunday lunch, specialty nights, a hot and cold breakfast bar and more.
A keynote speaker at the NACUFS National Conference earlier this month, Chef Barton Seaver took the audience on a journey to explore what it means to serve “sustainable” seafood.
Matthia Accurso, a chef at the University of Massachusetts, in Amherst, captured a gold medal and took first place in the 2014 Culinary Challenge staged at the annual conference of the National...
Kathryn Massey is new chair; awards also handed out at Minneapolis event
Morehouse General Hospital has been working over the past year to improve the quality of life for its employees.
A growing network of companies and organizations is delivering food directly from local farms to major institutions like Thomas Jefferson University Hospital in downtown Philadelphia, eliminating...
The Champaign County Nursing Home board of directors approved an estimated $731,460 dietary services contract with Healthcare Services Group of Pennsylvania.
Some of the complaints include Russian menus and grapeless Jazz Salad.
Some new featured items include bean burgers, pre-sliced veggie packets and peanut butter substitutes.
Sam Kass was denied his proposal to speak at the School Nutrition Association’s convention in Denver.


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