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.
08-17-2015 | Source: The Dallas Morning News
Dora Rivas, whose work in Dallas ISD’s foodservice department garnered White House attention, is retiring effective Aug 31.
08-17-2015 | Source: Sun Sentinel
The Plantation City Council is considering calling federal agencies if the school board doesn’t remedy an overheated, overcrowded cafeteria.
08-17-2015 | Source: Crain's Cleveland Business
After solely working with Aramark for two years, the clinic has tapped Sodexo to lead foodservice for its main campus and children’s hospital.
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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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