07-28-2015 | By Bianca N. Herron, Digital Editor
The legislation would prevent schools from being forced to raise meal prices if their child nutrition programs are financially solvent.
07-28-2015 | Source: The Blade
Joe Shamy, foodservice director at Sylvania Schools, says the school meals he and his staff serve are balanced, healthy and cost less than food from the store.
07-28-2015 | Source: Bristol Herald Courier
Patients at Virginia-based Wellmont Health System receive liners on their meal trays that provide information about healthy foods and portion sizes to incorporate into their diet.
07-28-2015 | Source: Portland Press Herald
As the University of Maine’s food contract with Aramark expires next year, a group of local food producers called Maine Food for the UMaine System has been lobbying the university to make locally...
07-28-2015 | Source: Missouri Valley College
The college’s new foodservice management company runs “Be Green, Be Healthy, Be Bold” programs, which encourage students to feed their minds and fuel their bodies with an integrated approach to...
07-28-2015 | By FSD Staff
The company—which operates CSP magazine, Restaurant Business magazine, FoodService Director magazine and more—is changing its name to Winsight.
07-27-2015 | Source: Daily Journal
The state is suing the U.S. Army, alleging that the Army is preventing it from executing its $1 million cafeteria contract at Fort Riley.
07-27-2015 | Source: Athens Banner-Herald
Meals at Clarke Middle School’s restaurant are prepared by students participating in the school’s Kitchen Garden Corps, which helps them gain leadership, culinary and agricultural skills.
07-27-2015 | Source: SOWEGALive.com
The USDA undersecretary for food, nutrition and consumer services visited the University of Georgia’s student-run farm to discuss access to healthy food.
07-27-2015 | Source: iBerkshires.com
Foodservice staff at Lanesborough Elementary School have joined the Lanesborough Education Association collective-bargaining unit, allowing the union to negotiate on their behalf.
All school foodservices managed by the contractor will use a vegetable-beef blend instead of 100-percent animal protein.
Industry News & OpinionView All
The Terrace at Oregon State University's Reser Stadium will make its debut this fall. ...
Managing Your BusinessView All
Should cafeteria workers have been canned for taking leftovers that might have otherwise been tossed? Here's what you had to say...
Ideas & InnovationView All