09-22-2015 | Source: The Daily Northwestern
Starting this year, students who are not on a meal plan will have to pay sales tax at Northwestern University dining halls.
09-22-2015 | Source: New Haven Register
While the Avian Flu has yet to impact the state’s public universities, Quinnipiac University and Albertus Magnus College have cut down—and are even working on eliminating—the use of eggs at breakfast.
09-22-2015 | Source: BostInno
A team of Boston University students created an app, BU Food, which lets peers see menus at all dining locations and enables them to look at nutritional benefits.
09-22-2015 | Source: Daily Record
After a campus-wide survey found students wanted a variety of better food, Central Washington University has added more Asian selections, organic and gluten-free options, as well as all-day breakfast...
09-21-2015 | Source: UCLA Newsroom
The new meal plans feature pre-packaged lunches and dinners that meet kosher and halal requirements, orthodox methods of preparing food for Jews and Muslims.
09-21-2015 | Source: Boston Globe
BMC’s efforts to go green include a bio-digester that composts food scraps from the kitchen, solar panels and air system upgrades.
09-21-2015 | Source: WATE
Knox County students had an opportunity to attend a food fair and vote on what products they’d like to see in their cafeteria from 89 vendors.
09-21-2015 | Source: Cherokee One Feather
The Fresh Fruit and Vegetable Program at Cherokee Elementary School allows students to sample fresh produce in the classroom during snack time.
09-18-2015 | By Bianca N. Herron, Digital Editor
The newly seated directors and certifying-board members will serve into 2016.
A study led by Texas A&M found school meals paired with popular vegetables are less likely to end up in the garbage.
The gig economy, also known as the shared or on-demand economy, leverages app-based technologies to match independent workers and customers.
Industry News & OpinionView All
Officials say Benjamin E. Mays High is the only school in its district with a greenhouse that uses hydroponics and aquaponics to grow vegetables and herbs year-round.
Managing Your BusinessView All
Foodservice directors use summer “break” to plan menus, secure funding and do work on their facilities—but there isn’t always work for their staff.
Ideas & InnovationView All