03-17-2015 | Source: U-T San Diego
As the Meatless Monday trend continues to grow, one medical center hosted a vegan workshop in partnership with the Humane Society of the United States.
03-17-2015 | Source: News-Press.com
Cape Coral Hospital came together with Lee County School District and Caloosa Elementary and Middle Schools to create a learning experience that also provides produce for the hospital cafeteria.
03-17-2015 | Source: LaPorteCountyLife.com
The newest community dining experience is Café 1007 at Indiana University Health La Porte Hospital, offering fine dining, healthful dishes and a full-service salad bar.
03-17-2015 | Source: Portland Press Herald
A Portland, Maine-based hospital is partnering with a local pizza manufacturer to support the local economy and patients’ health at the same time.
03-16-2015 | Source: The Huffington Post
Take a look inside Facebook’s New York cafeteria. The seating is arranged like that of a school, but the food is definitely not for children – offering meat carving and kombucha stations.
03-16-2015 | Source: Burlington Free Press
Healthy food standards imposed on the cafeteria at the Vermont Statehouse, which discourage Ben & Jerry’s ice cream, among other treats, has angered some lawmakers.
03-16-2015 | Source: Advance-Titan
University of Wisconsin at Oshkosh students say Sodexo lacks healthy food alternatives and prices meal plans higher than the market standard.
03-16-2015 | Source: NPR
In USDA’s first Farm-to-School Census, 36 percent of schools reported serving local foods to students from spring 2011 through spring 2013.
03-13-2015 | Source: FSD Staff
Aramark will work with suppliers to secure cage-free egg products.
03-13-2015 | Source: Fairfield Citizen
School district policy would apply even to “food-free” zones in all schools, but may undergo revisions.
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.
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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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