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The latest foodservice management practices, food-safety news and more.
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Retired generals: U.S. kids too fat to fight

 May 01, 2015

Some former top-ranked military officials say prioritizing healthy school meals and fitness is a matter of national security, citing 69% of young adults in Minnesota cannot serve due to poor health.

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University eliminates cooks, assign as chef helpers

 May 01, 2015

Employees at one university are airing grievances about how their former positions have turned into a lower paid one.

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Aramark adopts new global animal welfare policies

By Bianca N. Herron on May 01, 2015

The new practices will extend to operations and growers outside of the United States.

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Schools targeted by hungry burglar

May 01, 2015

A burglar made off with snacks after breaking into two schools from the same town in Mississippi.

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Madison Square Garden to go vegan for a concert

May 01, 2015

No meat, dairy or egg-containing products will be served at concessions during the show by Morrissey, a noted vegan.

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Peanut products banned from several baseball stadiums

Apr. 30, 2015

More concessionaires are taking precaution so that fans with severe peanut allergies can attend safely.

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Cafeteria workers protest outsourcing proposal

Apr. 30, 2015

Cafeteria workers demonstrated at a meeting of the Daniel Boone Area School board, pleading to “not outsource” and saying “lunch is better local.”

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Hot meals return to school after mice, roach infestation

Apr. 30, 2015

Hot meals are finally returning to a Chicago School after a rodent and roach infestation was found in the kitchen and lunchroom. Students had been heating cold lunches at their desk for the past two months.

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Florida district wants to privatize food service

Apr. 30, 2015

Henry County students aren’t eating the school lunch, so the board has voted to try an outside operator.

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New York college to begin offering MSC-certified seafood

Apr. 30, 2015

The Sodexo-managed foodservice operation at Marist College has earned a Marine Stewardship Council certification for serving wild-caught, sustainable seafood.

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