Current and breaking news about the foodservice industry
Ranked as one of the lowest states providing summer meals to students in need, a Kansas State University nutritionist says the state is not taking advantage of the program as well as it could be.
A remix of the Cubs’ concessions brings fans the sausages of Hot Doug’s, a local landmark that closed last year. The pairing of two Chicago institutions is part of the park’s efforts to provide local...
San Dieguito Union High School District recently raised meal prices, for the first time in seven years, to try to balance the budget, according to the staff nutritionist.
Wichita district officials say paperwork required by the state for at-risk funding would be burdensome, negating one of the program’s biggest selling points.
At least $985,000 will be spent on updating the cafeteria at Leonville Elementary School, after state health officials said they were dissatisfied with current conditions.
A poll of more than 1,000 Michigan voters showed 62 percent of respondents want Gov. Rick Snyder to cancel the state's three-year $145 million contract with Aramark, which operates the state’s...
Although Texas Agriculture Commissioner Sid Miller recently lifted the 10-year ban on serving fried foods in schools, eight of the state’s biggest districts said they have no plans to add fried items...
West Jefferson Medical Center’s cafeteria is transformed into a farmers market four times per year in an effort to promote healthy eating.
Columbia University Sports Dietician Andrew James Pierce describes how he works together with foodservice to create team menus that maximize performance.
Michigan food producers and culinary experts are finding ways to connect farm and fork in college dining halls.


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