| Source: OnlineAthens.com
The cafeteria will feature a Sunday lunch, specialty nights, a hot and cold breakfast bar and more.
A keynote speaker at the NACUFS National Conference earlier this month, Chef Barton Seaver took the audience on a journey to explore what it means to serve “sustainable” seafood.
Matthia Accurso, a chef at the University of Massachusetts, in Amherst, captured a gold medal and took first place in the 2014 Culinary Challenge staged at the annual conference of the National...
Kathryn Massey is new chair; awards also handed out at Minneapolis event
| Source: Bastrop Daily Enterprise
Morehouse General Hospital has been working over the past year to improve the quality of life for its employees.
| Source: ABC NEWS
A growing network of companies and organizations is delivering food directly from local farms to major institutions like Thomas Jefferson University Hospital in downtown Philadelphia, eliminating...
| Source: The News-Gazette
The Champaign County Nursing Home board of directors approved an estimated $731,460 dietary services contract with Healthcare Services Group of Pennsylvania.
| Source: The Washington Post
Some of the complaints include Russian menus and grapeless Jazz Salad.
| Source: SFGate
Some new featured items include bean burgers, pre-sliced veggie packets and peanut butter substitutes.
| Source: Politico
Sam Kass was denied his proposal to speak at the School Nutrition Association’s convention in Denver.
Everyone, it seems, wants to offer us tips on healthier eating. Even the Centers for Disease Control and Prevention has gotten into the act.
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The state’s new Superintendent of Education is allowing schools to apply for a waiver to sell unhealthy snacks on certain days.
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Two New England universities affected by Winter Storm Juno share their best practices for operating a foodservice department during a major weather event.
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