07-14-2015 | Source: Modern Healthcare
After a local paper chastised the University of Iowa hospital system for its high amount of food waste, hospital leaders took a multi-pronged approach to waste reduction and sustainability.
07-14-2015 | Source: WEAU
A registered dietitian recently planted a patio garden at Mayo Clinic, citing benefits such as fresh produce for the hospital and opportunities for physical activity, stress release and education.
07-14-2015 | Source: WNCT
Vidant Medical Center is offering a new program called “At Your Request,” a hotel-style room service where patients can call a center at any time during the day, hear all of the meal options and...
07-13-2015 | By Dana Moran, Deputy Editor
With thousands of bills hitting Congress, the SNA knew a nationwide effort was needed to make reauthorization of the Healthy, Hunger-Free Kids Act a priority.
07-13-2015 | Source: HeraldNet
The new cafeteria at Marysville School District will be as energy efficient and tech savvy as possible, and will be open throughout the school day.
07-13-2015 | Source: Picayune Item
The Picayune School District, which was offering a free summer lunch program, will only run through July 17. Parents are being encouraged to get free hot lunch while it’s available.
07-13-2015 | Source: UpperMichigansSource.com
A Michigan elementary school is using $200,000 in grants to renovate its cafeteria, which will also become a multipurpose room for the community.
07-13-2015 | Source: New Hampshire Union Leader
Starting this fall, Londonderry High School will offer a new cafeteria menu that officials hope will increase appetites and revive declining sales.
07-13-2015 | Source: Green Bay Press Gazette
Twelve Green Bay-area schools have secured small grants to help fund on-site gardens, through the collaboration of Live54218, a nonprofit, and KI, a contract furniture company.
07-13-2015 | Source: Detroit Free Press
The state is ending its prison foodservice contract halfway through the planned term. A myriad of alleged issues, from meal shortages to drug smuggling, prompted the termination.
With wide flexibility in spice and vegetarian options, the draw of this Asian cuisine is growing.
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Sunrise Senior is the first in that segment to participate as a national partner.
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76 percent of foodservice directors cited finding time for staff training as their top training challenge in FoodService Director’s 2014 Big Picture Survey.
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