07-22-2015 | Source: The Oklahoman
An USDA official says that although Oklahoma’s summer-nutrition program has grown, it still isn’t expansive enough to meet students’ needs.
07-22-2015 | Source: Stephenville Empire-Tribune
Tarleton State University’s food pantry will open this fall, providing healthy food to students and staff who may otherwise not have enough to eat.
07-22-2015 | Source: Big Fish Lifestyle
Eden Prairie School District recently received a $12,500 grant that officials hope will reduce the number of lunch trays and other reusable items that need to be repurchased when students throw them...
07-22-2015 | Source: Duluth News Times
University of Minnesota–Duluth’s Sustainable Agriculture Project engages students and faculty in growing food for its dining services on land that was formerly an agricultural testing ground.
07-21-2015 | By Bianca N. Herron, Digital Editor
The franchise has announced plans to continue expansion through its prototype Johnny Rockets Express, a QSR for patrons dining on-the-go.
Through the new Creating Healthy Schools and Communities program, awardees of the funds will work directly with school districts and food retailers to improve access to nutritious foods.
07-21-2015 | Source: Log Cabin Democrat
The produce Conway Regional Medical Center’s cafeteria offers to visitors and staff is identified by a label that says “Arkansas Grown,” and also states where the farm is located.
07-21-2015 | Source: San Jose Mercury News
12 students are registered for Sacred-Heart’s five-week summer course that will teach them how to farm plants and feed animals, which will be used for the school cafeteria as well as farmers markets.
07-21-2015 | Source: The Topeka Capital-Journal
The University of Kansas has partnered with local farmers to bring fresh produce to campus, while Kansas State’s dining services purchases locally produced/processed meat, flour, fruits and...
07-21-2015 | Source: Grand Rapids Business Journal
Beacon Hill at Eastgate’s expansion will feature 10,000 square feet of expanded dining space as well as a new dining option, the Garden Café which will feature garden-fresh dishes.
The gig economy, also known as the shared or on-demand economy, leverages app-based technologies to match independent workers and customers.
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Students at Nickerson High School now have more entrees—and more seating options—to choose from during meal times.
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