| Source: The Courier-Journal
After being closed for four days due to winter storms, one school district is donating 4,488 food items slotted for after school snacks to local charities.
| Source: The Samford Crimson
Contrary to rumors on the Samford University campus, Sodexo says sticky cafeteria cups are not the cause of the mononucleosis outbreak.
| Source: Senior Housing News
Maryland retirement community is showing its commitment to high-end cuisine by hiring a classically French-trained, former Ritz-Carlton chef.
| Source: FSD Staff
The regulatory agency is turning to the courts for a temporary injunction until regulatory proceedings are completed. It characterized the $8.2-billion merger as a restraint of the competition that...
| Source: Best College Reviews
Ranked on size, integration, sustainability and more, Best College Reviews has compiled a list of the top 20 college farms in America.
| Source: The Atlantic
To lure in students who said they don’t like the the cafeteria, one California middle school created a “chill out” area in the lunchroom.
| Source: The Hill
A number of SNA members have signed a petition asking the association to end the campaign to relax school nutrition standards. The organization says the request would limit any flexibility in school...
| Source: Pipe Dream
Binghamton University is giving students the option of switching to environmentally friendly eggs. The catch is that students will see an increase in meal plan prices to make up for the extra cost.
| Source: The State News
Members of Michigan State University’s Shark Club are upset that the university added wild mako shark meat to an entrée served in a dining hall.
| Source: Wired
UCSF Benioff Children’s Hospital uses “Tugs” to cart food, medicine and more to patient floors.
Every year, some institution finds itself in hot water over a Black History Month culinary event.
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The new rules, effective July 1, spell out minimum requirements to be a school foodservice director and mandate continuing education for all personnel.
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Bada Basil, one of the newest creations from Pittsburgh-based Parkhurst Dining for its college accounts, is outperforming expectations.
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