06-17-2015 | Source: The Wall Street Journal
Nonprofit Wellness in the Schools reallocates lunch budgets for 60 New York City public schools to recipes developed by Chef Bill Telepan and his staff.
06-17-2015 | Source: News 8000
Nearly all laid-off Sodexo employees were re-hired by Chartwells, the University of Wisconsin-La Crosse’s new provider, saving the school about $500,000.
06-17-2015 | By Kelsey Nash, Digital Editor
The FDA announced Tuesday that manufacturers will have three years to rid their products of partially hydrogenated oils, the primary source of trans fats.
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...
With wide flexibility in spice and vegetarian options, the draw of this Asian cuisine is growing.
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The fast-casual brand’s first C&U location is on the University of Kentucky’s Lexington campus.
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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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