09-15-2015 | Source: Cape Cod Times
The meal plan is more about filling residents with tasty, good-for-you foods that promote heart and brain health than it is about calorie restriction, officials say.
09-15-2015 | Source: Santa Monica Daily Press
The Santa Monica-Malibu Unified School District hired a couple of consultants to evaluate students and educate their families about obesity, diet and other lifestyle issues.
09-15-2015 | Source: The Franklin
The foodservice provider’s new executive chef at Franklin College hopes to improve the cafeteria’s food quality by bringing experience with celebrity chefs and a European education to the job.
09-15-2015 | By Dana Moran, Deputy Editor
The chairman of the Senate committee involved in reauthorizing the Child Nutrition Act announced yesterday that a key step in pushing through an updated bill has been delayed indefinitely.
09-14-2015 | By Bianca N. Herron, Digital Editor
With the expiration of the Healthy, Hunger-Free Kids Act less than three weeks away, School Nutrition Association President Jean Ronnei sent a letter to key members of congress Monday, stressing the...
A recent study found that children in schools with shorter lunch periods tend to eat less and throw away more food.
09-14-2015 | Source: Thrillist
Bowdoin College and Northwestern University top the Thrillist list of the best college and university dining halls in the country.
09-14-2015 | Source: The Tampa Tribune
The University of South Florida’s food pantry opened September 1 for students struggling to secure a meal.
09-11-2015 | Source: The Packer
Bertrand Weber, director of Minneapolis Public Schools' culinary and nutrition services, says kids should be required to include fresh produce in their diets and schools should move away from...
09-11-2015 | Source: The Elm
Monroe, chef at Maryland-based Washington College, won the foodservice provider’s 2015 Mid-Atlantic Region Chef of the Year award, part of its Be-A-Star program.
Management is more than just budgets and labor schedules; a key aspect is adding excitement to an operation. Here are one FSD’s tips for adding a bit of change to spice things up.
Industry News & OpinionView All
Students at Nickerson High School now have more entrees—and more seating options—to choose from during meal times.
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