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Current and breaking news about the foodservice industry
Lockyer will join Foodservice Director's parent company as senior vice president of content...
The market would include healthy food vendors as well as teaching kitchens and exercise classes.
Participation jumped 29% at a district’s middle schools after food stations and an expanded menu were added.
The invitation was part of an effort to expose students to different foods.
As with the school’s garden, produce from the organic orchard will eventually be used for meals served in the cafeteria.
Sonny Perdue will oversee the programs that impact student feeding.
After fielding more student requests for increased vegetarian options, the university is replacing an on-campus bistro with a grill serving made-to-order plant-based dishes.
The elementary schoolers are working with foodservice staff to craft a nutritious meal for all 6,800 students in their district.
The truck, which will travel through the district four days a week, recently took a test run.
Chefs developed vegetarian, vegan and allergen-free dishes now being considered as campus offerings.

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