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 has enhanced the foodservice department at Northwestern University by incorporating a global influence to menus by interacting with students and faculty.
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Dining dollars have proven to be beneficial for some businesses and harmful for others.
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Members of the dining services team at Lander University, in Greenwood, S.C., went hunting last fall. They weren’t searching for new recipes or concepts. They were searching for team building.
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