03-23-2015 | Source: Indiana Daily Student
An Indiana hospital is being recognized as being the most environmentally progressive in the state for programs including a rooftop garden and composting program to battle food waste.
03-20-2015 | Source: The BG News
Bowling Green students with meal plans may donate one meal-card swipe per week to students who are in need of food. Donated swipes are put on cards, with five swipes each, that are then given to...
03-20-2015 | Source: The Flor-Ala
Students have complained to Sodexo aboutnot checking perishable food items in a campus C-store more frequently. Manager Gwen Burney says this is not her first time hearing of the problem.
03-20-2015 | Source: Central Illinois Proud
A letter and recipe from a first grader led to a new item being added to the school lunch menu – pigs in a blanket.
03-20-2015 | Source: The Journal News
A school district is monitoring students and staff after a cafeteria worker was diagnosed with Hepatitis A.
03-19-2015 | Source: Learning Lab
A plan by Boston public schools to cut costs by reducing the variety and number of food offerings is raising concerns among parents and foodservice employees, worried students won’t find anything...
03-18-2015 | Source: Niche
Niche.com has ranked the top 100 school districts in the nation based on their cafeteria offerings. A high ranking is gained by offering a variety of healthy, quality food options with dietary...
03-18-2015 | Source: Rocky Mount Telegram
The CDC believes contaminated Blue Bell ice cream led to five Kansas hospital patients being sickened, resulting in three deaths.
03-18-2015 | Source: The Financial Express
About 66% of top managers in corporate, healthcare and educational institutions are convinced improving quality of life is a strategic priority, according to a Sodexo report.
03-18-2015 | Source: M Live
An Aramark employee supposedly told a kitchen worker to serve cake that was partially eaten by rodents to fellow inmates at a correctional facility in Michigan.
Whether showcasing hometown barbecue traditions or (as is the case with Chicago operators) adopting one or several as your own, menuing barbecue is proving to be a strategy that can turn customers into fans.
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A new study from the University of Vermont found that healthier school-nutrition standards are leading to more waste and reduced consumption of fruit and vegetables.
Managing Your BusinessView All
To streamline recruitment of foodservice employees, the University of Illinois at Urbana-Champaign, hosts a summer job fair where candidates are interviewed and hired on the spot.
Ideas & InnovationView All