News

Current and breaking news about the foodservice industry
Four steers were introduced as a part of the school’s farm-to-fork program.
Franklin College has seen a decrease in food waste during the past year.
The tablets increase swipe-in speed to the cafeterias and make it easier to correctly identify entering students.
The shop will offer sweet and savory crepes as well as paninis, beverages and gelato.
Temple University students may see plan costs go up at the start of the next school year.
The city’s 1,800 public school cafeterias received 8,114 health violations in the past year.
The vendor has announced a new partnership and released a seafood sourcing policy.
The school sells an average of 110 meals featuring the rotisserie meat daily.
Trayless dining, composting and garnering student feedback are some of the ways the school is reducing what it throws away.
The department says the web-based process will improve the programs’ integrity.

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