08-21-2015 | Source: TakePart
Students in the Sausalito Marin City School District will be the first in the nation to go 100 percent organic when school begins this year.
08-21-2015 | Source: SB Nation
During training camp, the football team was encouraged to make conscious eating decisions, with nutritional suggestions hanging over buffet style serving stations in the cafeteria.
08-20-2015 | By Bianca N. Herron, Digital Editor
A report released by Progress Michigan, a Lansing-based liberal group, revealed that of 3,707 issues—1,791 during an eight-month period between March and October 2014—went unresolved.
08-20-2015 | Source: Fort Hood Herald
The dining facility, one of seven across Fort Hood, received the Philip A. Connelly award for best large-category dining facility on Fort Hood.
08-20-2015 | Source: East Bay Express
This fall, new beef dishes—a taco and beef chili—are part of Oakland Unified School District’s “California Thursdays” school lunch initiative, a statewide program with the goal of bringing locally...
08-20-2015 | Source: KWCH
Chefs for Wichita USD 259 spent months planning dozens of new breakfast and lunch menu items for the upcoming school year, including veggie alfredo, twisted cheese breadsticks and teriyaki chicken...
08-19-2015 | By Bianca N. Herron, Digital Editor
The university’s dining services was named the Grand Prize winner in the association’s 2015 Sustainability Awards competition.
The college grows 20 percent of its own food on campus and has one of the country’s first collegiate sustainable-agriculture programs.
08-19-2015 | Source: Cleveland.com
“Hospitals should be a role model,” says the clinic’s spokeswoman, Eileen Sheil, explaining the move to rid the premises of the fast-food chain after 20 years.
08-19-2015 | Source: Modern Farmer
A coalition of food, farming and advocacy groups, along with students and staff, are working together to urge the UMaine system to purchase more locally sourced products.
With wide flexibility in spice and vegetarian options, the draw of this Asian cuisine is growing.
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The fast-casual brand’s first C&U location is on the University of Kentucky’s Lexington campus.
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76 percent of foodservice directors cited finding time for staff training as their top training challenge in FoodService Director’s 2014 Big Picture Survey.
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