Current and breaking news about the foodservice industry
Mark Mollentine is known for transforming cafeteria food typically high in calories, fat and sugar into healthier options. Here are tips for others who want to give it a try.
Officials at Northwestern say the goal is to cultivate an educational experience for students, as well as a student-friendly environment.
Nearly one in five high school students say such programs play a significant role in where they will apply.
Students donate uneaten lunch items, giving peers a chance to take leftovers before they are given to local pantries or meal programs.
The cafeteria director said he hopes to also make the school’s Pasta Wednesdays gluten free.
Officials at Lenox and Lee Public Schools aim to improve efficiency, share services and reduce costs.
Leah Schmidt was presented with the award for Foodservice Director of the Year.
Drexel University’s Good Food Flats will feature a food lab, a commercial kitchen, a pop-up restaurant and an incubator to grow produce.
Students at West Ottawa Public Schools can also sort menu items by allergen, officials say.
Faced with falling student interest, UConn switched up the menu for its Food for Thought truck.


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