09-16-2015 | Source: WSET
Although Danville Public Schools’ new policy provides free lunches for all students, fewer students are packing their lunches, resulting in longer lunch lines and wait times.
09-16-2015 | Source: The McGill Tribune
McGill University is currently filling slots in its Student-Run Cafe, a new addition that is part of a larger plan to move away from commercial tenants in favor of student-run food providers.
09-16-2015 | Source: The Aquinian
Changes to one St. Thomas University cafeteria are denying entry to students without meal cards, which students say cuts down on the opportunity for socialization.
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.
The gig economy, also known as the shared or on-demand economy, leverages app-based technologies to match independent workers and customers.
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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.
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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.
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