Examination of current structure revealed “critical risks to the organization’s long-term stability.”
| Source: nwitimes.com
Thanks to careful tending, and an abundance of rain and sunshine over the last few weeks, a colorful array of vegetables are thriving in the month-old rooftop garden at Ingalls Memorial Hospital.
| Source: Roll Call
Nutrition standards for school lunches have turned into one of the most contentious issues in this year’s appropriations debate.
| Source: Detroit Free Press
Maggots in the kitchen and on the chow line. Workers caught smuggling contraband or engaging in sex acts with inmates. Food shortages and angry prisoners.
| Source: UConn Today
UConn Dining Services offers many options for students with dietary needs, including gluten-free and kosher options.
| Source: The Daily Campus
One Plate, Two Plate will serve salads, wraps, burgers and desserts made with all natural ingredients.
| Source: The San Francisco Examiner
A recipe for a whole new cafeteria experience is being served up in San Francisco public schools, consisting of a pinch of progress, a dash of technology and a sprinkle of student input.
| Source: OneNewsNow.com
Much of the food from the federal school lunch menu winds up in lunchroom garbage cans. So two Rhode Island schools decided rather than being a complete waste, they're donating the scraps to...
| Source: Time Warner Cable News
Lenox Hill Hospital chefs pick fresh organic herbs and fruit from the garden daily to use for cafeteria meals.
| Source: The Washington Post
Jeffrey Mills, former director of food and nutrition services for D.C. Public Schools, filed a lawsuit after he was fired for alleged mismanagement and fraud.
University dining services director says his program offers healthy options and actively seeks student input.
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In response to student complaints that it was serving nearly raw meat and rotten produce, Aramark says it will step up its feedback process at a Canadian university.
Managing Your BusinessView All
A recent survey of its members by the School Nutrition Association revealed that many operators are facing moderate to serious challenges in meeting the stricter nutritional requirements set by the U.S. Department of Agriculture.
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