07-15-2015 | Source: Bozeman Daily Chronicle
Fearing tightening regulations, the Bozeman School Board voted to suspend the high school’s participation in the NSLP, while elementary and middle schools will remain involved.
07-14-2015 | Source: BestColleges.com
BestColleges.com has ranked the 18 best dining halls in the nation according to taste, health and dietary preference.
07-14-2015 | Source: The Herald-Dispatch
The $1 million renovation, funded by foodservice provider Sodexo, is designed to give the space a casual, restaurant-like feel that lends itself to a hangout space as well as a dining area.
07-14-2015 | Source: Modern Healthcare
After a local paper chastised the University of Iowa hospital system for its high amount of food waste, hospital leaders took a multi-pronged approach to waste reduction and sustainability.
07-14-2015 | Source: WEAU
A registered dietitian recently planted a patio garden at Mayo Clinic, citing benefits such as fresh produce for the hospital and opportunities for physical activity, stress release and education.
07-14-2015 | Source: WNCT
Vidant Medical Center is offering a new program called “At Your Request,” a hotel-style room service where patients can call a center at any time during the day, hear all of the meal options and...
07-13-2015 | By Dana Moran, Deputy Editor
With thousands of bills hitting Congress, the SNA knew a nationwide effort was needed to make reauthorization of the Healthy, Hunger-Free Kids Act a priority.
07-13-2015 | Source: HeraldNet
The new cafeteria at Marysville School District will be as energy efficient and tech savvy as possible, and will be open throughout the school day.
07-13-2015 | Source: Picayune Item
The Picayune School District, which was offering a free summer lunch program, will only run through July 17. Parents are being encouraged to get free hot lunch while it’s available.
07-13-2015 | Source: UpperMichigansSource.com
A Michigan elementary school is using $200,000 in grants to renovate its cafeteria, which will also become a multipurpose room for the community.
All school foodservices managed by the contractor will use a vegetable-beef blend instead of 100-percent animal protein.
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