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The latest foodservice management practices, food-safety news and more.
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Hospital group holds cook-off

 Apr. 14, 2015

Chefs from two separate hospitals went head-to-head in a soup cook-off. Cafeteria diners were able to sample both soups for $1.

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Boston hospital builds model dining space

 Apr. 14, 2015

The project aims to create a one-of-a-kind heath care foodservice featuring antibiotic-free meats, cooking classes and a “Chef’s Playground.”

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Sodexo foodservice workers launch solidarity group

Apr. 13, 2015

The group, seeking to promote campus worker appreciation, alleges Sodexo will be able to fire employees without warning over the summer and offers meager 10-cent raises.

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The business of people

By Paul King on Apr. 13, 2015

A few months back, we learned that a growing number of foodservice professionals are worried about the work ethic of their current employees.

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College shifts students’ perspective on campus dining

Apr. 13, 2015

At Lebanon Valley College in Annville, Pa., an academic initiative called E.A.T. is encouraging students to be more mindful of what they eat.

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Student organization drafts petition to change campus dining

Apr. 13, 2015

A student union at George Washington University wants to create sustainable and healthier food options, lower food prices and improve conditions for foodservice workers.

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Demand for USDA Farm-to-School grant overpasses budget

Apr. 13, 2015

More than 1,000 applications were received for the USDA’s Farm to School Grant Program, which would have totaled more than $78M in grant funding. The problem was, the USDA only had $5M to give.

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5 takeaways from MenuDirections 2015

Apr. 13, 2015

From barbecue and beans to mushrooms and tapas, there was a lot of food—and food for thought—passed around at the 13th annual MenuDirections conference.

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3 tips to achieve food recovery

By Steve Dwyer on Apr. 13, 2015

In non-commercial foodservice settings, only 4 to 10 percent of waste is pre-consumer, typically kitchen waste such as fruit and vegetable peels.

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4 takeaways about the future of nutrition research

Apr. 13, 2015

Is saturated fat as bad as we thought? Will nutrition benchmarks change? Does the quality or quantity of protein we eat matter? These answers and more.

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