Cites survey where teachers said they'd prefer the program in cafeteria...
Healthy food will cost less than unhealthy choices.
Local chefs challenged to make meal based on school meal regs
As of Oct. 1, the association will be The Society for Hospitality and Foodservice Management.
Catering and delivery business will use compostable and recyclable.
Students initiated the program to reduce food waste.
Districts would save at least $100,000 to $200,000 in the first year of the program.
New system is offered at Adele's, a popular campus restaurant...
Contract is valued at $200 million in revenues.
Twenty-three colleges form partnership with EPA’S Food Recovery Challenge.
Looking for an inexpensive way to offer customers value-added comfort food? Consider baked pastas.
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A discussion about alternate career routes for chefs with Cardinals team Chef Simon Lusky and SSM DePaul Health Center Sous Chef Kore Wilbert.
Managing Your BusinessView All
Students at the University of Pittsburgh have bagged plastic bags, reducing usage by 80% in just one month.
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