08-20-2015 | Source: KWCH
Chefs for Wichita USD 259 spent months planning dozens of new breakfast and lunch menu items for the upcoming school year, including veggie alfredo, twisted cheese breadsticks and teriyaki chicken...
08-19-2015 | By Bianca N. Herron, Digital Editor
The university’s dining services was named the Grand Prize winner in the association’s 2015 Sustainability Awards competition.
The college grows 20 percent of its own food on campus and has one of the country’s first collegiate sustainable-agriculture programs.
08-19-2015 | Source: Cleveland.com
“Hospitals should be a role model,” says the clinic’s spokeswoman, Eileen Sheil, explaining the move to rid the premises of the fast-food chain after 20 years.
08-19-2015 | Source: Modern Farmer
A coalition of food, farming and advocacy groups, along with students and staff, are working together to urge the UMaine system to purchase more locally sourced products.
08-19-2015 | Source: Springfield News-Sun
The university’s newly renovated Garden Commons dining hall features a salad and fruit bar, Asian and Italian food stations, and a grab-and-go convenience store.
08-18-2015 | By Bianca N. Herron, Digital Editor
U.S. citizens overwhelmingly support strong nutrition standards and believe school meals are healthier and on the right track because of them, according to the new survey funded by the W.K. Kellogg...
08-18-2015 | Source: Times Ledger
U.S. Senator Kristen Gillibrand (D-N.Y.) pledged her support of child nutrition at a local rally, announcing bipartisan legislation to expand the USDA Summer Food Service Program.
08-18-2015 | Source: Health Leaders Media
Hospital cafeteria managers may currently be considered exempt executives, but if they earn less than $50,000, they will now be eligible for overtime pay.
08-18-2015 | Source: The Boston Globe
A soon-to-be-published study shows that students may choose a smaller portion if coupled with a modest prize.
If you want employees who have fire in their bellies irrelevant of age, you need to set expectations and not allow mediocrity.
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Texas State University’s renovated dining hall, which will feature longer hours, is set up to encourage students and staff to stay awhile.
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Management is more than just budgets and labor schedules; a key aspect is adding excitement to an operation. Be sure to add a bit of change to spice things up.
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