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The latest foodservice management practices, food-safety news and more.
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University pledges to spend more on local food without raising costs

 Apr. 21, 2015

The University of Utah has joined the Real Food Challenge, pledging to spend 20 percent of the school’s food budget on ‘real food’ over the next five years.

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USDA to offer Greek yogurt in schools nationwide

 Apr. 21, 2015

Starting this fall the U.S. Department of Agriculture will offer Greek yogurt as a meat alternative in school lunches.

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4 food-recovery rock stars

By Katie Fanuko on Apr. 21, 2015

Here are four college-and-university feeding operations that each have diverted more than 10,000 pounds of food from landfills.

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Students allege unfair portion sizes

Apr. 21, 2015

Students at one Indiana college allege foodservice workers play favorites among students, giving some bigger portions than others.

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Sodexo raises meal plan fee at HI college by 5%

Apr. 21, 2015

Sodexo announced it is increasing meal swipe prices by five-percent at one Hawaii university due to increases in electricity and other factors.

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Congressman: One-size-fits-all lunch rules are recipe for disaster

Apr. 21, 2015

An Indiana Congressman is seeing a lot of food being thrown away in school cafeterias due to ‘the stupidity of [federal] regulations.’

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Cafeteria worker arrested for striking child

Apr. 21, 2015

A cafeteria worker has been arrested and charged after video footage from the school cafeteria showed her striking a child multiple times.

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College food fees skyrocket

Apr. 21, 2015

NPR reports high room and board expenses leave students paying about $24 a day for food on the cheapest meal plan – twice what the government says an average American spends.

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Custodian knows what’s popular for lunch

Apr. 21, 2015

Evidence of how well healthy meals are going over is found in the bags of garbage that custodians haul to the dumpster.

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Canadian university presses Aramark to apologize over raw food debacle

Apr. 20, 2015

Memorial University officials say parents and students now perceive they are getting sub-standard service and quality on an ongoing basis.

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