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Current and breaking news about the foodservice industry
The list, compiled by Spoon University, is based on what students say they’re eating.
The scraps, which would normally be thrown away, are now used to make a nutritious new ingredient.
The Utah Valley University student received the highest overall score from the American Culinary Federation.
The proposal would benefit students and help local farmers and schools create better relationships, officials say.
Student meal participation averages just 23 percent daily, officials say.
During the 2014-15 school year, 75 percent of the school's food was locally sourced, sustainable and humane, officials say...
The cold lunch alternative, Super Sacks, includes milk, yogurt, fruit and whole grain chips or crackers.
Purchasing domestically caught fish is healthier for American children, says Senator Maria Cantwell (D-WA).
The Flagship Dining experience will take off in early 2017.
Chef Charles Phan, of San Francisco restaurants Slanted Door and Out the Door, will debut his new eatery this fall.

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