03-23-2015 | Source: The Oracle
New initiative supplies students in need with four meals and snacks every Friday to help keep them fed over the weekend.
03-23-2015 | Source: WREG
Corrections center employees are worried their jobs and benefits could be affected by a decision to extend a contract to Aramark.
03-23-2015 | Source: Indiana Daily Student
An Indiana hospital is being recognized as being the most environmentally progressive in the state for programs including a rooftop garden and composting program to battle food waste.
03-20-2015 | Source: The BG News
Bowling Green students with meal plans may donate one meal-card swipe per week to students who are in need of food. Donated swipes are put on cards, with five swipes each, that are then given to...
03-20-2015 | Source: The Flor-Ala
Students have complained to Sodexo aboutnot checking perishable food items in a campus C-store more frequently. Manager Gwen Burney says this is not her first time hearing of the problem.
03-20-2015 | Source: Central Illinois Proud
A letter and recipe from a first grader led to a new item being added to the school lunch menu – pigs in a blanket.
03-20-2015 | Source: The Journal News
A school district is monitoring students and staff after a cafeteria worker was diagnosed with Hepatitis A.
03-19-2015 | Source: Learning Lab
A plan by Boston public schools to cut costs by reducing the variety and number of food offerings is raising concerns among parents and foodservice employees, worried students won’t find anything...
03-18-2015 | Source: Niche
Niche.com has ranked the top 100 school districts in the nation based on their cafeteria offerings. A high ranking is gained by offering a variety of healthy, quality food options with dietary...
03-18-2015 | Source: Rocky Mount Telegram
The CDC believes contaminated Blue Bell ice cream led to five Kansas hospital patients being sickened, resulting in three deaths.
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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