07-29-2015 | Source: The News-Times
After the dining services director at New Milford Hospital lost his garden, he installed six aeroponic tower gardens—a vertical growing system—on the hospital’s roof.
07-29-2015 | Source: Oregon Live
Oregon State University’s new Five Four One restaurant will depend partially on seasonal vegetables from The Food Forest, and a new campus garden.
07-28-2015 | By Bianca N. Herron, Digital Editor
The legislation would prevent schools from being forced to raise meal prices if their child nutrition programs are financially solvent.
07-28-2015 | Source: The Blade
Joe Shamy, foodservice director at Sylvania Schools, says the school meals he and his staff serve are balanced, healthy and cost less than food from the store.
07-28-2015 | Source: Bristol Herald Courier
Patients at Virginia-based Wellmont Health System receive liners on their meal trays that provide information about healthy foods and portion sizes to incorporate into their diet.
07-28-2015 | Source: Portland Press Herald
As the University of Maine’s food contract with Aramark expires next year, a group of local food producers called Maine Food for the UMaine System has been lobbying the university to make locally...
07-28-2015 | Source: Missouri Valley College
The college’s new foodservice management company runs “Be Green, Be Healthy, Be Bold” programs, which encourage students to feed their minds and fuel their bodies with an integrated approach to...
07-28-2015 | By FSD Staff
The company—which operates CSP magazine, Restaurant Business magazine, FoodService Director magazine and more—is changing its name to Winsight.
07-27-2015 | Source: Daily Journal
The state is suing the U.S. Army, alleging that the Army is preventing it from executing its $1 million cafeteria contract at Fort Riley.
07-27-2015 | Source: Athens Banner-Herald
Meals at Clarke Middle School’s restaurant are prepared by students participating in the school’s Kitchen Garden Corps, which helps them gain leadership, culinary and agricultural skills.
The gig economy, also known as the shared or on-demand economy, leverages app-based technologies to match independent workers and customers.
Industry News & OpinionView All
Officials say Benjamin E. Mays High is the only school in its district with a greenhouse that uses hydroponics and aquaponics to grow vegetables and herbs year-round.
Managing Your BusinessView All
Foodservice directors use summer “break” to plan menus, secure funding and do work on their facilities—but there isn’t always work for their staff.
Ideas & InnovationView All