06-02-2015 | Source: The Louisville Cardinal
Sodexo is beefing up its freshman orientation at the University of Louisville, offering 15 to 20 different menus that will be rotated throughout the different sessions.
06-02-2015 | Source: The Marietta Daily Journal
The manager of Kennesaw State’s Hickory Grove farm says food harvested makes it to the dining hall within two hours of being harvested.
06-02-2015 | Source: LA Times
The increase has already been approved by the state Senate.
06-01-2015 | By Bianca N. Herron, Digital Editor
Lopez brings nearly 20 years of culinary and event management experience to Devonshire, an Erickson Living retirement community located in Florida.
06-01-2015 | Source: WAVE
A Bedford Elementary School student’s hot lunch was dumped in the trash after a cafeteria-worker found her account wasn’t up to date.
06-01-2015 | Source: The Princeton Packet
Cafeteria-workers say that Burlington-based Nutri-Serve Food Management has cut benefits and failed to maintain good working conditions.
06-01-2015 | Source: Star Beacon
A group of students from Erie Intermediate School asked their school board to switch from plastic foam lunch trays to biodegradable or reusable trays, noting it would save the district $9,500...
06-01-2015 | Source: The Times-Picayune
Through a combination of healthy lunch menus and physical education, St. Tammany Parish Public School has the largest number of schools (25) meeting the HealthierUS School Challenge guidelines.
05-29-2015 | Source: The Press Democrat
After reporting two embezzlements in the same school year, the Ukiah Unified School District is striving to reduce cash payments and detect employee fraud earlier.
05-29-2015 | Source: Phys.org
The order-ahead capabilities are being embraced by major theme-park operators like Disney and Sea World to reduce wait times.
Farm-to-school pioneer Alice Waters has 20 years of lessons to share from The Edible Schoolyard.
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Sunrise Senior is the first in that segment to participate as a national partner.
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76 percent of foodservice directors cited finding time for staff training as their top training challenge in FoodService Director’s 2014 Big Picture Survey.
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