| Source: OnlineAthens.com
The cafeteria will feature a Sunday lunch, specialty nights, a hot and cold breakfast bar and more.
A keynote speaker at the NACUFS National Conference earlier this month, Chef Barton Seaver took the audience on a journey to explore what it means to serve “sustainable” seafood.
Matthia Accurso, a chef at the University of Massachusetts, in Amherst, captured a gold medal and took first place in the 2014 Culinary Challenge staged at the annual conference of the National...
Kathryn Massey is new chair; awards also handed out at Minneapolis event
| Source: Bastrop Daily Enterprise
Morehouse General Hospital has been working over the past year to improve the quality of life for its employees.
| Source: ABC NEWS
A growing network of companies and organizations is delivering food directly from local farms to major institutions like Thomas Jefferson University Hospital in downtown Philadelphia, eliminating...
| Source: The News-Gazette
The Champaign County Nursing Home board of directors approved an estimated $731,460 dietary services contract with Healthcare Services Group of Pennsylvania.
| Source: The Washington Post
Some of the complaints include Russian menus and grapeless Jazz Salad.
| Source: SFGate
Some new featured items include bean burgers, pre-sliced veggie packets and peanut butter substitutes.
| Source: Politico
Sam Kass was denied his proposal to speak at the School Nutrition Association’s convention in Denver.
Every year, some institution finds itself in hot water over a Black History Month culinary event.
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The new rules, effective July 1, spell out minimum requirements to be a school foodservice director and mandate continuing education for all personnel.
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Bada Basil, one of the newest creations from Pittsburgh-based Parkhurst Dining for its college accounts, is outperforming expectations.
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