News

Current and breaking news about the foodservice industry
After the dining services director at New Milford Hospital lost his garden, he installed six aeroponic tower gardens—a vertical growing system—on the hospital’s roof.
Oregon State University’s new Five Four One restaurant will depend partially on seasonal vegetables from The Food Forest, and a new campus garden.
The legislation would prevent schools from being forced to raise meal prices if their child nutrition programs are financially solvent.
Joe Shamy, foodservice director at Sylvania Schools, says the school meals he and his staff serve are balanced, healthy and cost less than food from the store.
Patients at Virginia-based Wellmont Health System receive liners on their meal trays that provide information about healthy foods and portion sizes to incorporate into their diet.
As the University of Maine’s food contract with Aramark expires next year, a group of local food producers called Maine Food for the UMaine System has been lobbying the university to make locally...
The college’s new foodservice management company runs “Be Green, Be Healthy, Be Bold” programs, which encourage students to feed their minds and fuel their bodies with an integrated approach to...
The company—which operates CSP magazine, Restaurant Business magazine, FoodService Director magazine and more—is changing its name to Winsight.
The state is suing the U.S. Army, alleging that the Army is preventing it from executing its $1 million cafeteria contract at Fort Riley.
Meals at Clarke Middle School’s restaurant are prepared by students participating in the school’s Kitchen Garden Corps, which helps them gain leadership, culinary and agricultural skills.

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