Current and breaking news about the foodservice industry
Summer-meal programs throughout the state are attempting to improve participation—which hovers around 18 percent—by hosting a variety of games and activities that give the free lunches more of a...
The updated national nutrition standards helped close the nutrition gap among middle and high schools, a study conducted by a healthcare advocacy group indicates.
Miami-Dade County Public Schools’ ‘Lean and Green’ program is designed to get students excited about eating plant-focused meals, including farm-to-school green beans, vegetarian wraps, entree salads...
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...


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