07-20-2015 | Source: CBS News
Kids watch more television, consume more sugar, eat fewer vegetables and barely exercise, according to a study from Columbia University's Mailman School of Public Health...
07-20-2015 | Source: Detroit Free Press
After parting ways with Aramark, the state inked a new contract with Trinity Services Group that includes higher meal prices, potentially higher annual increases and a waiver of experience...
07-20-2015 | Source: Muscatine Journal
The new cafeteria measures about 11,000 square feet and will be large enough to handle grades K-12 during lunchtime at Wilton Community School District this fall.
07-20-2015 | Source: Free Lance
The Hollister School District served 5,492 lunches in June, up from 2,698 lunches during the same period last year – which the director of student nutrition attributes to more district focus on...
07-20-2015 | Source: Wisconsin Rapids Tribune
Of the 12,000 children who qualify for free- or reduced-price meals at central Wisconsin public schools, only about one-third are getting food assistance during summer break.
07-17-2015 | By Bianca N. Herron, Digital Editor
The university is the first college to receive REAL certification for its efforts to promote nutrition in an environmentally friendly way.
The first major farmers market to open at the school, the Hostos Greenmarket also offers Bronxites another place to grab fresh produce.
07-17-2015 | Source: Kiowa County Signal
Kiowa County Memorial Hospital has joined 75 Kansas hospitals pledging to the Kansas Hospital Association to examine food and beverage practices.
07-17-2015 | Source: The News-Gazette
The university has reached a tentative agreement with Sodexo to provide hundreds of meals each week for athletes and fans in premium seats starting this fall.
07-17-2015 | Source: The Dallas Morning News
The two, 12-story towers redesign includes outdoor dining areas, a rooftop garden and a 12th-story lounge for residents.
Management is more than just budgets and labor schedules; a key aspect is adding excitement to an operation. Here are one FSD’s tips for adding a bit of change to spice things up.
Industry News & OpinionView All
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