07-09-2015 | Source: WKYT
Retired generals from Kentucky say obesity can be combated with healthier school nutrition, as more than 70 percent of the state’s young adults do not qualify for military service because they'...
07-09-2015 | Source: Daily News Journal
When Eagleville School opens this fall, there will be 23,000 new square feet of space that includes an expanded cafeteria, science labs, elementary school classrooms, band and choir rooms, and a 400-...
07-09-2015 | Source: WBOY
Students at Beverly Elementary School planted a small crop of lettuce in their garden, creating their own salad lunch with it and other fresh items from the salad bar.
07-09-2015 | Source: The UVU Review
At Utah Valley University, space is being built to accommodate new restaurants, including The Rotisserie, a sit-down restaurant equipped with a brick oven, and a new location of Scoops.
07-09-2015 | By Peter Romeo, Director of Digital Content
The FDA acknowledges that more clarity is needed before compliance the disclosure laws for chain restaurants can be enforced.
07-08-2015 | By Bianca N. Herron, Digital Editor
The United Fresh Produce Industry Leadership Program’s donation will assist schools with meeting the new school-lunch nutrition standards while empowering students to choose their own fruits and...
07-08-2015 | Source: Shore News Today
Cheese sandwiches will no longer be served to students who forget to bring their lunch card to school. Instead, students who forget their cards will be sent to the back of the line to receive the...
07-08-2015 | Source: VTDigger.org
Vermont children are enjoying summer meals and snacks at 270 locations, up from 141 in 2009, as a result of a partnership between Hunger Free Vermont and the USDA.
07-08-2015 | Source: The Washington Post
Admission to the seniors-only cafe event at Sibley Memorial Hospital costs one joke, recited out loud.
07-08-2015 | Source: Burlington County Times
Starting this fall, Maple Shade School District is expanding its waste disposal options by composting eligible organic matter, from food waste to used paper plates.
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