08-25-2015 | By Bianca N. Herron, Digital Editor
Chardee Snoddy says her goal is to make the district’s cafeterias more welcoming and friendly while making food more healthful for students.
08-25-2015 | Source: Skiatook Journal
After hearing presentations from the two cafeteria-management companies, the Skiatook School Board voted unanimously to hire Sodexo, due to its values of wellness and sustainability.
08-25-2015 | Source: The Washington Post
Prince George’s County collects food waste from local schools, museums and municipalities that can be broken down and sold as garden compost to customers ranging from the White House to University of...
08-25-2015 | Source: LRN
Miami Dade College’s north campus will now offer students free produce, in addition to its established food pantry stocked with non-perishable food items.
08-25-2015 | Source: Burlington Free Press
Intervale Food Hub is now an “approved vendor” of the University of Vermont and expects to sell local produce worth $50,000 to the university before the end of the year—roughly $3,000 per week for...
08-24-2015 | By Bianca N. Herron, Digital Editor
Shifrin will join their team at The Fountains of West County, a retirement community offering independent living.
08-24-2015 | Source: Louisville Business First
Some parents are worried about what might happen if the new finger-scanning pay system at Mount Tabor Elementary School gets hacked and student data is stolen.
08-24-2015 | Source: The Desert Sun
Cafeteria staff at Palm Springs Unified School District underwent training on the “Smarter Lunchrooms Movement,” which included ideas on how to market serving lines to increase student participation.
08-24-2015 | Source: The Telegraph
An Illinois high school is using a $50,000 grant to build a multipurpose student center featuring a coffee shop called Cafe de Shell, among other amenities.
08-24-2015 | Source: The Reflector
In addition to its new Fresh Market cafeteria, Mississippi State University has added Moe’s Southwest Grill and Insomnia Cookies to its roster of campus food options.
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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