08-27-2015 | Source: Food Tank
American University in Washington D.C. and Boston University top Food Tank’s list of universities purchasing and preparing food sustainably
08-27-2015 | Source: Lebanon Democrat
Wilson County and Murfreesboro City school districts added thermo sensors to their operations one year ago, which have since helped reduce waste and energy costs while eliminating the need for...
08-27-2015 | Source: Chicago Tribune
With a 15 percent decline in school meal purchases, officials at Arlington Heights School District 25 have revamped the lunch menu—which includes special meals for students with food allergies—with...
08-26-2015 | By Bianca N. Herron, Digital Editor
Hundreds of U.S. school districts have enacted layoffs and reduced hours for foodservice staff due to the National School Lunch Program, according to the School Nutrition Association.
The foodservice provider, in partnership with the Los Angeles-based culinary company, has signed a 10-year contract to provide exclusive food and restaurant services at the summer concert venue.
Cal DeMercurio joins Chartwells at the California-based Simpson University.
08-26-2015 | Source: Beacon Journal
The university, which has run its own foodservice since it was founded, is hiring Aramark to take over dining services.
08-26-2015 | Source: The Shelbyville News
Since taking the reins as chef at Major Hospital in Shelbyville, Ind., Mark Weil has been committed to providing and guiding residents toward healthy options.
08-26-2015 | Source: WXIA
Officials at Georgia’s Gwinnett County Schools have come up with a modified version of dumpster diving to see what gets put on students’ trays only to be thrown away.
08-25-2015 | By Bianca N. Herron, Digital Editor
The frozen yogurt retailer is installing self-serve yogurt machines and toppings bars at three high schools in Texas’ Northwest Independent School District (NISD).
The gig economy, also known as the shared or on-demand economy, leverages app-based technologies to match independent workers and customers.
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Officials say Benjamin E. Mays High is the only school in its district with a greenhouse that uses hydroponics and aquaponics to grow vegetables and herbs year-round.
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Foodservice directors use summer “break” to plan menus, secure funding and do work on their facilities—but there isn’t always work for their staff.
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