04-05-2016 | By FSD Staff
If implemented, UW-Madison students would be able to use food stamps in dining halls and other campus eateries.
04-05-2016 | By Bianca N. Herron, Digital Editor
Details about nutrition and ingredients are the information most desired by more than half of students.
04-04-2016 | By FSD Staff
The district hopes to reduce the waste it sends to landfills, as well as the nearly $140,000 it pays per year to have its trash hauled away.
Students can pay for food in The Nest using their meal swipes.
04-01-2016 | By Bianca N. Herron, Digital Editor
The increase will phase in starting Jan. 1.
04-01-2016 | By FSD Staff
Clarkson University students are protesting what they deem poor food quality and high prices.
Michigan State University is beefing up chef training with an 18-month program.
04-01-2016 | By Peter Romeo, Director of Digital Content
The measure will create varying rates increasing by different amounts in different areas.
03-31-2016 | By FSD Staff
The goal is to shift away from meat-centric menus, officials say.
The kitchens save nearly $230,000 per participating school, officials say.
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