06-15-2015 | By Bianca N. Herron, Digital Editor
The University of Vermont has signed a five-year dining services contract with Sodexo, which it says will better respond to student dining preferences.
06-15-2015 | Source: Reading Eagle
With the number of meals served annually declining, as well as revenue, the Daniel Boone School District has only received one bid from a food contractor for the upcoming school year—which isn’t...
06-15-2015 | Source: Columbia Daily Tribune
Columbia Public Schools nutrition services department had recently been $1 million in the red, but is now ending the school year with more than $1 million in the black.
06-15-2015 | Source: Harvard Gazette
Celebrity chef turned Colorado lunch lady Ann Cooper told a Harvard conference on food in public schools that the federal government needs to prioritize children’s health and nutrition when making...
06-12-2015 | Source: The Middletown Press
Union representatives from Middletown’s Local 466 say the move shows disregard for the city’s laborers in favor of cutting costs.
06-12-2015 | Source: The State Journal-Register
36 kitchen managers in the school district were put through a four-day training course last week from a local culinary arts institute.
06-12-2015 | Source: Cove Herald
Copperas Cove Independent School District has added a “Spice It” station to its cafeteria. The cart features six different spices and hot sauces that students can sprinkle on their food.
06-12-2015 | Source: WVU Today
The Energy Express is a five to six-week summer reading and nutrition program, providing children with two healthy, family-style meals a day and more than three hours of daily reading and learning.
06-12-2015 | Source: Yankton Daily Press & Dakotan
The facility says its food supplier is only providing eggs if they have been a regular item on the purchase order for at least six months.
06-11-2015 | By Bianca N. Herron, Digital Editor
Yesford was presented with the honor at the association’s annual conference in Salt Lake City.
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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