News

Current and breaking news about the foodservice industry
Bertrand Weber, director of Minneapolis Public Schools' culinary and nutrition services, says kids should be required to include fresh produce in their diets and schools should move away from...
Monroe, chef at Maryland-based Washington College, won the foodservice provider’s 2015 Mid-Atlantic Region Chef of the Year award, part of its Be-A-Star program.
Lockwood School officials say they’ve encouraged the activity part of fighting obesity by adding breakfast in the classroom, sparing students the choice of either eating before school or playing...
Students in Seminole and Orange county schools will be served mostly anti-biotic-free chicken, a new macaroni and cheese recipe and a new selection of breads that include pretzel rolls and ciabatta.
Nearly 50 school districts in Connecticut will have to rebid their lunch programs after an audit by the USDA found issues in two areas of the proposal requests, including an omission that price was...
Some of the products found at University of Nebraska-Lincoln c-stores are past their expiration date, a conscious effort by the retail operations manager to cut down on waste.
A new GrubHub study of college students’ takeout eating habits has ranked UB students first among the student bodies of 100 universities in making healthy food choices.
After a coalition of food, farming and advocacy groups urged UMS to purchase more locally sourced products, the university has announced it will purchase 20 percent of food served on six of the seven...
In an effort to diversify its meal options, the university has introduced a wider selection of fruit to serve as yogurt toppings at breakfast, a daily rotating sandwich bar in place of a former fixed...
Funds will go toward training programs that help school districts meet the new professional standards for cafeteria staff, as well as state programs that provide nutrition education, child care and...

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