06-16-2015 | By Bianca N. Herron, Digital Editor
San Francisco General Hospital and Trauma Center will no longer sell or provide any sugar-sweetened beverages on campus, but offer healthier drinks.
06-16-2015 | Source: The Hill
The health group is fighting back against special interest groups that are lobbying Congress to roll back requirements of the Healthy, Hunger-Free Kids Act.
06-16-2015 | Source: Orlando Sentinel
The generation isn’t looking to have three square meals in a main room, but instead, prefers a “country club approach,” enabling them to choose where to dine.
06-16-2015 | Source: Syracuse.com
Tom Kiernan spent much of his professional cooking career at institutions like colleges and hospitals. He's heard the jokes, especially about hospital food...
06-15-2015 | By Bianca N. Herron, Digital Editor
The most common mistake is serving a meal that triggers a patient’s food allergy.
The University of Vermont has signed a five-year dining services contract with Sodexo, which it says will better respond to student dining preferences.
06-15-2015 | Source: Reading Eagle
With the number of meals served annually declining, as well as revenue, the Daniel Boone School District has only received one bid from a food contractor for the upcoming school year—which isn’t...
06-15-2015 | Source: Columbia Daily Tribune
Columbia Public Schools nutrition services department had recently been $1 million in the red, but is now ending the school year with more than $1 million in the black.
06-15-2015 | Source: Harvard Gazette
Celebrity chef turned Colorado lunch lady Ann Cooper told a Harvard conference on food in public schools that the federal government needs to prioritize children’s health and nutrition when making...
06-12-2015 | Source: The Middletown Press
Union representatives from Middletown’s Local 466 say the move shows disregard for the city’s laborers in favor of cutting costs.
Farm-to-school pioneer Alice Waters has 20 years of lessons to share from The Edible Schoolyard.
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Sunrise Senior is the first in that segment to participate as a national partner.
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76 percent of foodservice directors cited finding time for staff training as their top training challenge in FoodService Director’s 2014 Big Picture Survey.
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