05-14-2015 | Source: The Bristol Press
The renewed bid by the Republican-controlled Bristol, Connecticut Board of Education to privatize school cafeterias has become a hot political issue.
05-13-2015 | Source: The Packer
A Harvard researcher says while structural changes in cafeteria food will get kids to pick up vegetables, more children actually consume the vegetables when a chef is involved.
05-13-2015 | Source: Senior Housing News
A retirement community in Virginia has agreed to pay a federal settlement and civil penalty to resolve charges that it discriminated against residents by segregating them into dining rooms for...
05-13-2015 | Source: Haaretz
The College of Charleston hopes its new $1 million kosher vegetarian dining hall will attract observant students as well as sustainability-minded members of the community.
05-13-2015 | Source: Business Insider
Niche rounded up data from students and colleges around the U.S., rating their schools in quality of both on- and off-campus dining options.
05-13-2015 | Source: The Poly Post
The new grab-and-go option at Cal Poly Pomonoa’s Collins College of Hospitality Management is a welcome addition to a restaurant that had been taxing on students’ time and money.
05-12-2015 | Source: The Denver Post
With 85 percent of lunches rejected by students, Boulder Valley public schools are counting on food trucks to get them to eat healthier foods.
05-12-2015 | Source: Cola Daily
The LifeCycle Innovation Project is a three-phase process that takes food waste from lunches and turns it into high-quality compost for use in Lower Richland High School’s greenhouse.
05-12-2015 | Source: Pipe Dream
Binghampton University students and Sodexo employees have incorporated policies including food donation and composting to ensure little food goes to waste.
At the only full-service restaurant on Binghampton University’s campus, students get their fill of burgers, fries and homemade desserts.
With wide flexibility in spice and vegetarian options, the draw of this Asian cuisine is growing.
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The fast-casual brand’s first C&U location is on the University of Kentucky’s Lexington campus.
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76 percent of foodservice directors cited finding time for staff training as their top training challenge in FoodService Director’s 2014 Big Picture Survey.
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