News

Current and breaking news about the foodservice industry
High school students in Tulare, Calif., will return to a new menu, including a teriyaki beef bowl, which was added due to the popularity of an orange chicken dish.
Binkle’s resignation comes in the wake of charges stemming from an investigation into the district meal program’s operational procedures and finances.
Cassie Kelsch took home first-place honors at the association's annual conference in Indianapolis...
Eighth-grader Elly Kirk has started a petition—which now has 28,000 signatures—for her school to offer more vegetarian lunch options.
Three chefs competed in a culinary challenge to create school-meal combinations for new refrigerated vending machines being piloted at Edgewater High School this fall.
Children at Busy Little Beavers Childcare are learning to make trail mix and smoothies under the direction of Memie Christie, nutrition education adviser with Penn State Extension, who offers...
Marshall University’s sustainability department now offers fresh produce grown from gardens around the campus in a weekly fresh market.
A slumping economy as well as students without much family support or limited access to federal assistance, has created a greater need for food banks at colleges and universities.
The food nutritional director at Northern Louisiana Medical Center aims to provide hospital patients, staff and customers with comfort food in a comfortable environment.
Maryland foodservice workers received a crash course in food safety and nutrition, thanks to a culinary boot camp aimed at helping employees implement the National School Lunch Program standards.

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