04-14-2015 | Source: Binghamton.com
Chefs from two separate hospitals went head-to-head in a soup cook-off. Cafeteria diners were able to sample both soups for $1.
04-14-2015 | By Peter Romeo, Director of Digital Content
The organization of college and university feeders will proceed with its annual convention in July.
04-13-2015 | Source: Hattiesburg American
The schoolhouse is becoming the new cookhouse. In the U.S., 1 in 5 households with children are considered food insecure.
04-13-2015 | Source: Healthy Schools Campaign
More than 1,000 applications were received for the USDA’s Farm to School Grant Program, which would have totaled more than $78M in grant funding. The problem was, the USDA only had $5M to give.
04-13-2015 | Source: The Flat Hat
The group, seeking to promote campus worker appreciation, alleges Sodexo will be able to fire employees without warning over the summer and offers meager 10-cent raises.
04-13-2015 | Source: Food Insight
Is saturated fat as bad as we thought? Will nutrition benchmarks change? Does the quality or quantity of protein we eat matter? These answers and more.
04-13-2015 | Source: The GW Hatchet
A student union at George Washington University wants to create sustainable and healthier food options, lower food prices and improve conditions for foodservice workers.
04-10-2015 | Source: Pilot-Tribune
The new No Hungry Kids act, currently before Congress, would address schools' complaints that some students need more calories than others...
04-10-2015 | Source: Times Argus
Foodservice workers at a Vermont high school want to get out of a union, which they say, is taking away their benefits.
04-10-2015 | Source: The Vermont Cynic
A Sodexo supervisor says utensil theft is driving costs and hampering the dining atmosphere at his university.
With wide flexibility in spice and vegetarian options, the draw of this Asian cuisine is growing.
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The fast-casual brand’s first C&U location is on the University of Kentucky’s Lexington campus.
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76 percent of foodservice directors cited finding time for staff training as their top training challenge in FoodService Director’s 2014 Big Picture Survey.
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