At least $985,000 will be spent on updating the cafeteria at Leonville Elementary School, after state health officials said they were dissatisfied with current conditions.
07-02-2015 | Source: M Live
A poll of more than 1,000 Michigan voters showed 62 percent of respondents want Gov. Rick Snyder to cancel the state's three-year $145 million contract with Aramark, which operates the state’s...
07-02-2015 | Source: The Texas Tribune
Although Texas Agriculture Commissioner Sid Miller recently lifted the 10-year ban on serving fried foods in schools, eight of the state’s biggest districts said they have no plans to add fried items...
07-02-2015 | Source: The Times-Picayune
West Jefferson Medical Center’s cafeteria is transformed into a farmers market four times per year in an effort to promote healthy eating.
07-02-2015 | Source: gocolumbialions.com
Columbia University Sports Dietician Andrew James Pierce describes how he works together with foodservice to create team menus that maximize performance.
07-01-2015 | Source: Michigan State University Extension
Michigan food producers and culinary experts are finding ways to connect farm and fork in college dining halls.
07-01-2015 | Source: San Diego Union-Tribune
Starting in the fall, San Diego Unified School District’s lunch menu will feature student recipes such as “Terrific Turkey Tacos” and “AVAcado Salad.”
07-01-2015 | Source: WCTV
All students in Florida’s Suwannee County Schools are served daily breakfast in the classroom as part of an effort to reduce tardiness and lessen the stigma around free school meals.
07-01-2015 | Source: hottytoddy.com
The Oxford School District's child nutrition program has moved its free- and reduced-lunch applications online, saving parents a trip to school...
06-30-2015 | Source: The New York Times
Starting this fall, a breakfast of protein, a grain, fruit and milk will be served in most elementary school classrooms.
The gig economy, also known as the shared or on-demand economy, leverages app-based technologies to match independent workers and customers.
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Officials say Benjamin E. Mays High is the only school in its district with a greenhouse that uses hydroponics and aquaponics to grow vegetables and herbs year-round.
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Foodservice directors use summer “break” to plan menus, secure funding and do work on their facilities—but there isn’t always work for their staff.
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