Health Care Without Harm recognizes chef and system for “green” practices.
Cites survey where teachers said they'd prefer the program in cafeteria...
Healthy food will cost less than unhealthy choices.
Local chefs challenged to make meal based on school meal regs
As of Oct. 1, the association will be The Society for Hospitality and Foodservice Management.
Catering and delivery business will use compostable and recyclable.
Students initiated the program to reduce food waste.
Districts would save at least $100,000 to $200,000 in the first year of the program.
New system is offered at Adele's, a popular campus restaurant...
Contract is valued at $200 million in revenues.
Steve Mangan, general manager with Sodexo at Northwestern University, is trying to visit all the national parks, wishes he could speed up his metabolism and doesn't love homemade peanut brittle.
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Dining dollars have proven to be beneficial for some businesses and harmful for others.
Managing Your BusinessView All
Michael Mills, foodservice director for the Jennings Center has found a way to save his department money while satisfying the desires of residents under the facility’s recently adopted person-centered care model.
Ideas & InnovationView All