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The latest foodservice management practices, food-safety news and more.
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School district seeks free lunch for all

 May 14, 2015

Leaders of the Rockford, Illinois, district plan to apply for a new USDA program called Community Eligibility Provision, which would allow the district to feed all of its students for free based on the reimbursement it would receive on qualifying students.

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New York university cafeteria prices are too high

 May 14, 2015

New School students say food prices at the University Center’s cafeteria are too high. For some, it means going hungry; others say it may explain why some students resort to stealing.

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50 U.S. colleges with the best food

May 13, 2015

Niche rounded up data from students and colleges around the U.S., rating their schools in quality of both on- and off-campus dining options.

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Study: Chefs steer children towards vegetables

May 13, 2015

A Harvard researcher says while structural changes in cafeteria food will get kids to pick up vegetables, more children actually consume the vegetables when a chef is involved.

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Kosher foodies find haven in new dining hall

May 13, 2015

The College of Charleston hopes its new $1 million kosher vegetarian dining hall will attract observant students as well as sustainability-minded members of the community.

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Grab-and-go option eases strain on college wallets

May 13, 2015

The new grab-and-go option at Cal Poly Pomonoa’s Collins College of Hospitality Management is a welcome addition to a restaurant that had been taxing on students’ time and money.

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Despite drought, San Diego Unified grows local sourcing program

By Katie Fanuko on May 13, 2015

San Diego Unified School District’s produce procurer discusses the importance of communication and staying nimble while overseeing the district’s local sourcing initiative.

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Retirement community pays $300K settlement for segregated dining

May 13, 2015

A retirement community in Virginia has agreed to pay a federal settlement and civil penalty to resolve charges that it discriminated against residents by segregating them into dining rooms for independent residents versus those needing higher levels of care.

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High school partners with nonprofit to reduce school’s waste

May 12, 2015

The LifeCycle Innovation Project is a three-phase process that takes food waste from lunches and turns it into high-quality compost for use in Lower Richland High School’s greenhouse.

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Full-service dining option quashes cravings

May 12, 2015

At the only full-service restaurant on Binghampton University’s campus, students get their fill of burgers, fries and homemade desserts.

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