03-30-2016 | By Bianca N. Herron, Digital Editor
The program did not appear to boost students’ academic achievement, despite advocates’ hopes, officials say.
The fines—which could equal up to 10 percent of the total amount schools are reimbursed for lunches—are intended to improve the integrity of the program, officials say.
03-29-2016 | By FSD Staff
A nonprofit contracted to feed the elderly spent more than $3.5 million earmarked for senior meals on other things.
03-28-2016 | By FSD Staff
The near $500,000 project would allow the school to cook and prepare food on premise rather than having it trucked in daily.
The tactics shared included methods to reduce waste and increase sales of healthy items, such as giving vegetables creative names and placing white milk first in the lunch line.
03-25-2016 | By Bianca N. Herron, Digital Editor
Colleges could win back that business by emphasizing service methods that appeal to students, according to Datassential’s Topical Keynote Report.
03-25-2016 | By FSD Staff
The kiosks at North Rowan and Salisbury High Schools are set up just inside the main doors where students can choose a juice, fruit and muffin.
03-24-2016 | By Bianca N. Herron, Digital Editor
The food vendor has unveiled four signature dishes by chef Andrew Zimmern for this Major League Baseball season.
Forty-two percent of U.S. districts operate farm-to-school programs, according to the USDA’s Farm to School Census.
03-23-2016 | By FSD Staff
Nearly 1,000 inmates staged silent protests against the meals provided by Trinity Services Group, which replaced Aramark about eight months ago.
The gig economy, also known as the shared or on-demand economy, leverages app-based technologies to match independent workers and customers.
Industry News & OpinionView All
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.
Managing Your BusinessView All
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.
Ideas & InnovationView All