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.
05-11-2015 | Source: USA Today
Spoon University has put together a ranking of the best dining halls in the U.S., from big state universities to smaller liberal arts colleges.
05-11-2015 | Source: Times Leader
Despite a former Metz Management Culinary employees’ criticism of Hanover Area’s school food, the board president found nothing wrong with it.
05-11-2015 | Source: Agri-Pulse
Senate Agriculture Committee Chairman Pat Roberts wants to enact a new child nutrition law, giving schools more flexibility in meeting standards for school meals.
Farm-to-school pioneer Alice Waters has 20 years of lessons to share from The Edible Schoolyard.
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Sunrise Senior is the first in that segment to participate as a national partner.
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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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