04-29-2016 | By FSD Staff
Expanding the federal program to include low-income college students would increase their chances of graduating, Wisconsin Hope Lab says.
04-27-2016 | By FSD Staff
Students at Nickerson High School now have more entrees—and more seating options—to choose from during meal times.
04-27-2016 | By Bianca N. Herron, Digital Editor
The vendor's Future Chefs: Healthy Breakfast Challenge promotes healthy food choices and encourages innovation in the kitchen...
The legislation, which has moved on to the House, would require the state’s departments of agriculture and education to develop such programs in public schools.
04-26-2016 | By FSD Staff
California Baptist University and Scripps College claimed the top two spots in Niche.com's recent list of California colleges with the best food...
The new space will not only provide organic vegetables for the University of Montana’s dining services, it will also teach students about the state’s food system.
A petition with more than 1,000 signatures has circulated on a Mississippi campus, calling for the university to rethink its contract with Aramark.
04-25-2016 | By FSD Staff
Prepared lunches from home aren’t allowed in these areas, which also undergo more extensive cleaning.
While preparing to debut a revamped dining hall, the university is testing a “grains and beans” bar and new recipes for items such as vegan crab cakes and Kung Pao chicken pizza.
Baker, child nutrition director at Raleigh County Schools, has won the designation for the state of West Virginia.
Check out five trends shaping the next year in noncommercial foodservice.
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The expansion follows successful pilot programs at two elementary schools and one high school.
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Although there are many models for evaluating competency, Penn State University's Jim Korner has had success with a system that includes five broad disciplines...
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