05-10-2016 | By Bianca N. Herron, Digital Editor
The event, created in partnership with the French Department of Agriculture, highlights healthy choices and the inclusion of produce in school meals.
05-09-2016 | By FSD Staff
In an effort to cut costs, Eastern Michigan University is looking to contract a foodservice vendor.
05-09-2016 | By Bianca N. Herron, Digital Editor
Northwestern’s sustainability options include using recyclable cutlery and drinkware, and having volunteers collect and compost materials on-site.
Officials say it’s the first of its kind on a college campus.
05-06-2016 | By FSD Staff
The goal is to turn uneaten produce from the school cafeteria into compost that will be used to grow produce for students’ lunches.
Officials expect the resident farmer will quadruple the production of the garden, which supplies produce for the hospital's on-site restaurant...
Proposed changes to the state's free school breakfast program could cut off nearly 16,000 students, according to an advocacy group...
05-05-2016 | By Bianca N. Herron, Digital Editor
Cyndi Roberts, manager of food services and clinical nutrition at St. Joseph Memorial Hospital, has staff interaction in the bag—literally. Here’s how she strives to improve relationships and...
05-05-2016 | By FSD Staff
The food truck's menu will reflect what the chef wants to curate each day, officials say...
The university's new facility will feature longer hours, as well as more menu and seating options compared to other eateries on campus...
FoodService Director spoke to operators from across noncommercial foodservice to gather their top tips on getting the most out of conferences and events.
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The expansion follows successful pilot programs at two elementary schools and one high school.
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Although there are many models for evaluating competency, Penn State University's Jim Korner has had success with a system that includes five broad disciplines...
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