05-07-2015 | Source: CBS New York
While the state has no formal policy on banning foods from school cafeterias, there are safety measures in place to prevent exposure to the top eight foods that cause allergic reactions.
05-07-2015 | Source: Eastern Arizona Courier
The Tucson Village Farm teaches an average of 12 schools per-month the value of fresh ingredients and demonstrates how much sugar and fat are in children’s meals.
05-07-2015 | Source: Chicago Tribune
Students in a Chicago suburb found they could save nearly 500 pounds of cafeteria food waste from landfills by sorting and taking it to a composting site.
05-07-2015 | Source: KFVS
A team of staff, cooks and parents at Trinity Lutheran School did the math and now serves a variety of options at lunch—decreasing the chance for food to be thrown away.
05-07-2015 | Source: ABC Action News
The strawberry French toast and smoothies were among favorites Hillsborough County School students tested and approved for next school year.
05-06-2015 | Source: Global News
The author of “Got Milked” is defending her claims that milk does more harm than good to the human body.
05-06-2015 | Source: WATE
Knox County Schools officials held a meeting to ease parents’ minds about food safety and preparation following an incident in which students were served old pork, some of which dated back to 2009.
05-06-2015 | Source: KPBS
These universities are taking advantage of the option to establish their own health and safety departments.
05-06-2015 | Source: State Impact Florida
Third graders attending Kelsey Pharr Elementary have turned a grass field into several thousand square feet of all kinds of fruit and vegetables.
05-06-2015 | Source: myarklamiss.com
The Backpack Program gives 500-children that are chronically hungry a backpack full of food for a weekend.
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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