08-25-2015 | Source: Burlington Free Press
Intervale Food Hub is now an “approved vendor” of the University of Vermont and expects to sell local produce worth $50,000 to the university before the end of the year—roughly $3,000 per week for...
08-24-2015 | By Bianca N. Herron, Digital Editor
Shifrin will join their team at The Fountains of West County, a retirement community offering independent living.
08-24-2015 | Source: Louisville Business First
Some parents are worried about what might happen if the new finger-scanning pay system at Mount Tabor Elementary School gets hacked and student data is stolen.
08-24-2015 | Source: The Desert Sun
Cafeteria staff at Palm Springs Unified School District underwent training on the “Smarter Lunchrooms Movement,” which included ideas on how to market serving lines to increase student participation.
08-24-2015 | Source: The Telegraph
An Illinois high school is using a $50,000 grant to build a multipurpose student center featuring a coffee shop called Cafe de Shell, among other amenities.
08-24-2015 | Source: The Reflector
In addition to its new Fresh Market cafeteria, Mississippi State University has added Moe’s Southwest Grill and Insomnia Cookies to its roster of campus food options.
08-21-2015 | By Bianca N. Herron, Digital EditorKatie Fanuko, Associate Editor
Wake Forest Baptist Medical Center’s cafeteria reopened Thursday as Fresh Inspiration Cafe, sporting a new look and a menu showcasing “mindful” options to help patrons make healthier choices.
08-21-2015 | Source: The Herald-News
Two dozen full- and part-time kitchen and cafeteria workers throughout the Somerset and Somerset Berkley Regional school districts will remain district employees rather than have their positions...
08-21-2015 | Source: TakePart
Students in the Sausalito Marin City School District will be the first in the nation to go 100 percent organic when school begins this year.
08-21-2015 | Source: SB Nation
During training camp, the football team was encouraged to make conscious eating decisions, with nutritional suggestions hanging over buffet style serving stations in the cafeteria.
Many schools have already done a fantastic job of reducing salt, cooking from scratch and adapting condiments with herbs and spices instead of salt.
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Union Springs Central School District discovered “weakness with controls over cash collections, employee purchasing of meals and non-prepaid transactions,” according to USCSD’s superintendent.
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To streamline recruitment of foodservice employees, the University of Illinois at Urbana-Champaign, hosts a summer job fair where candidates are interviewed and hired on the spot.
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