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The latest foodservice management practices, food-safety news and more.
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Proposed federal rule has daycare centers, others rethinking food

 Feb. 25, 2015

Stemming from the Healthy, Hunger-free Kids Act, a proposed federal rule could impart food regulations on daycare centers, before- and after-school programs and homeless shelters.

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Bon Appetit Employees take on the Scrap Bucket Challenge

 By Katie Fanuko on Feb. 25, 2015

The idea of dumping a bucket full of food scraps over your head isn’t very appealing, but staff at Bon Appetit Management Co. in Palo Alto, Calif., are doing exactly that, in order to raise awar...

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Can giving young children peanuts actually prevent an allergy?

Feb. 25, 2015

A recent study suggests exposing young children to foods containing peanuts dramatically decreases the risk of developing a peanut allergy.

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Sodexo signs new 10-year contract with Binghamton U.

Feb. 25, 2015

The agreement continues the contractor’s tenure at the New York university, which already has spanned 30 years.

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Conde Nast employees urged to tweet/Instagram about new cafeteria

Feb. 25, 2015

Conde Nast told top staffers to tweet about its new cafeteria and has placed “Instagram me!” signs near food stations.

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School cafeteria worker resigns after plea deal for sex with minor

Feb. 25, 2015

A foodservice worker accused of having a sexual relationship with a 16-year-old male student has formally resigned her position.

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Water main break cuts foodservice at university

Feb. 25, 2015

A water main break at the University of Toledo has temporarily suspended foodservice at the Student Union.

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Schools recognized for ability to meet healthier school challenge

Feb. 24, 2015

Several schools in McHenry County, Ill., have received awards as part of the national Healthier US School Challenge, which urges the creation of nutrition education programs and increased physical activity.

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Is 30 minutes enough for lunch?

Feb. 24, 2015

One school nutrition supervisor says less rushed meal times are crucial to provide students with the opportunity to try different foods.

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Wrapping up trends from NAFEM

Feb. 24, 2015

Many manufacturers are downsizing their equipment to fit smaller foodservice footprints.

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