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The latest foodservice management practices, food-safety news and more.
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5 takeaways from MenuDirections 2015

 Apr. 13, 2015

From barbecue and beans to mushrooms and tapas, there was a lot of food—and food for thought—passed around at the 13th annual MenuDirections conference.

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Sodexo foodservice workers launch solidarity group

 Apr. 13, 2015

The group, seeking to promote campus worker appreciation, alleges Sodexo will be able to fire employees without warning over the summer and offers meager 10-cent raises.

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3 tips to achieve food recovery

By Steve Dwyer on Apr. 13, 2015

In non-commercial foodservice settings, only 4 to 10 percent of waste is pre-consumer, typically kitchen waste such as fruit and vegetable peels.

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Supervisor: Theft creates dark cloud over dining experience

Apr. 10, 2015

A Sodexo supervisor says utensil theft is driving costs and hampering the dining atmosphere at his university.

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Sodexo: If you build it, jobs will come

Apr. 10, 2015

Sodexo will be hiring university students to fill 64 dining services positons when a new building, with new dining opportunities, opens.

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Foodservice workers unhappy with union

Apr. 10, 2015

Foodservice workers at a Vermont high school want to get out of a union, which they say, is taking away their benefits.

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How to teach kids to waste less food

Apr. 10, 2015

Here’s an education guide to teach students, at all grade levels, how not to waste the food they take during school lunch.

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Bill seeks to repeal USDA caloric limits on student meals

Apr. 10, 2015

The new No Hungry Kids act, currently before Congress, would address schools' complaints that some students need more calories than others.

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Have scientists found a solution to junk food addiction?

Apr. 08, 2015

Researchers at the University of Adelaide have found two critical points in children’s lives when exposure to junk food is most harmful. The discovery could help prevent people’s dependence on unhealthy foods.

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Aramark hiring GM after rotten food debacle

Apr. 08, 2015

Aramark reportedly is hiring a general manager at a Canadian university where students were served nearly raw pork chops and moldy lemons.

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