Current and breaking news about the foodservice industry
The program at Clearwater Middle School—one of 51 schools the state has provided funds for—includes pasta and locally sourced menu items, plus produce grown in the school’s garden.
Aida Samaniego, executive chef for Sodexo at New Mexico State University, offers sugar-free gelatin desserts and fresh fruits as a part of her efforts to provide healthy meals and hinder quick weight...
Hoosick Falls Central School District’s cafeteria manager and students take a few trips a week to handpick produce, like tomatoes and sweet corn, at Moses Farm.
A long list of menu additions for Gilroy Unified School District was developed in response to changing palates and student requests for more vegetarian and ethnic cuisines.
The kits will teach students about gardening and nutrition, and allow them to grow herbs and mushrooms as well as a mini aquaponics garden.
1887 Bistro will serve as an option for lunch and late-evening social gatherings, featuring smoked brisket sandwiches, shareable appetizers and flatbreads.
The university offers meatless entrees in each of its 22 campus-dining locations and even orders gluten-free foods upon request.
The new menu items include a chef salad, tacos el pastor and a chicken teriyaki rice bowl to be served on “Meaty Mondays,” “Taco Tuesdays” and “Asian Fridays.”
Bisphenol A, also known as BPA, is found in plastic packaging and canned goods, and can be linked to issues from cancer to reproductive problems.
Virginia Tech and Washington University in St. Louis top Niche’s list of colleges with the best campus food.


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