04-06-2015 | Source: The Diamondback
SaveOnEnergy.com took the top basketball schools in the nation, pitted them against each other bracket-style, and crowned the “Nation’s Greenest University.”
04-06-2015 | Source: Medical Daily
CDC official says that school lunches that meet federal nutrition guidelines can reduce students’ sodium intake by 400 milligrams per day.
Thanks to a new long-term contract with Chartwells, a Michigan university is planning a $3.5 million food court renovation and expansion.
04-06-2015 | Source: The Tennessean
A Tennessee county school board decided to hold off on potentially outsourcing foodservice until more information is gathered and analyzed.
A study published by food sensory expert Charles Spence says the sounds foods make when they are eaten can affect how we perceive their flavors.
04-03-2015 | Source: WPTZ
For the second time, Vermont legislators voted down legislation that would have protected employees who use a company benefit, such as a sick day, from employer retribution.
04-03-2015 | Source: Green Biz
An environmental advocacy group offers several tips to reduce waste and save money—and explains that foodservice departments have a major part to play in the process.
04-03-2015 | Source: The Kansas City Star
Chef Kyle Williams has taken the Live Blue Kitchen and Café at Blue Cross and Blue Shield of Kansas City to a new level, creating healthy, gourmet options for employees.
04-03-2015 | Source: The Augusta Chronicle
A cafeteria manager resigned last month after being investigated by school officials over missing lunch money.
04-03-2015 | Source: Watchdog.org
High school culinary students have to rethink their restaurant's menu, according to state officials, because it doesn’t follow the new nutrition rules set down by the USDA...
Farm-to-school pioneer Alice Waters has 20 years of lessons to share from The Edible Schoolyard.
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Sunrise Senior is the first in that segment to participate as a national partner.
Managing Your BusinessView All
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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