02-24-2015 | Source: Daily Nebraskan
Nutritionists emphasize there’s no perfect diet as a new disorder called orthorexia nervosa – an unhealthy obsession with eating healthy - sweeps college campuses.
02-24-2015 | Source: The News Star
One school nutrition supervisor says less rushed meal times are crucial to provide students with the opportunity to try different foods.
02-24-2015 | Source: Arkansas Online
The panel is asking that people eat less red meat and more plants, due in part to concerns over greenhouse gas emissions, energy, land and water use.
02-24-2015 | Source: The Michigan Daily
The University of Michigan says that by 2025 it will purchase at least 20 percent of its food from producers within a 250-mile radius of Ann Arbor.
02-24-2015 | Source: Northwest Herald
Several schools in McHenry County, Ill., have received awards as part of the national Healthier US School Challenge, which urges the creation of nutrition education programs and increased physical...
02-24-2015 | Source: The Maine Campus
Students are learning how to push colleges to purchase more fairly-traded, humanely raised, ecologically sound items called “real food.”
02-24-2015 | Source: Restaurant Business
Many manufacturers are downsizing their equipment to fit smaller foodservice footprints.
02-23-2015 | Source: USA Today
When a Midwestern university celebrated Black History Month with a menu featuring fried chicken, collard greens and cornbread, students became offended.
02-23-2015 | Source: Muskogee Phoenix
An Oklahoma teen was arrested after he tried to use counterfeit money to pay for a school lunch.
02-23-2015 | Source: WHSV
A James Madison University sous chef is competing on Food Network’s “Guy’s Grocery Games,” fulfilling a dream borne of a childhood battle with brain cancer.
Whether showcasing hometown barbecue traditions or (as is the case with Chicago operators) adopting one or several as your own, menuing barbecue is proving to be a strategy that can turn customers into fans.
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A new study from the University of Vermont found that healthier school-nutrition standards are leading to more waste and reduced consumption of fruit and vegetables.
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To streamline recruitment of foodservice employees, the University of Illinois at Urbana-Champaign, hosts a summer job fair where candidates are interviewed and hired on the spot.
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