Looking beyond beef and beverage innovations round out the list.
The grain changes were welcomed, director wishes calorie restrictions had been changed.
SPE Certified nutritionists are reviewing up to 200 recipes to debut for Spring semester.
Will cease full-service operations and move toward more grab and go.
Best practices will vary from school to school, doctors say.
Jefferson County (Ky.) is one of five districts nationwide to take part in the Breakfast in the Classroom program.
The Federal Trade Commission’s new study founds kids’ snacks showed little nutritional improvement between 2006 and 2009; cereals were “least nutritious.”
Renovations will take campuses from open lunch to closed.
Even affluent districts have been fighting poor health reports.
Customer satisfaction scores rise to 90th percentile after switch.
Steve Mangan, general manager with Sodexo at Northwestern University, is trying to visit all the national parks, wishes he could speed up his metabolism and doesn't love homemade peanut brittle.
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Dining dollars have proven to be beneficial for some businesses and harmful for others.
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Michael Mills, foodservice director for the Jennings Center has found a way to save his department money while satisfying the desires of residents under the facility’s recently adopted person-centered care model.
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