10-02-2015 | By FSD Staff
Responding to feedback from a growing population of Asian students, Boston University opened a new dining hall station that aims to serve traditional Asian cuisine.
Ten schools in a New York district are participating in the Local foods for local kids program, where food from local farms and suppliers will be served in the cafeterias.
Chef William Sauer has added items like Cuban-style sandwiches and baby kale salads to the Sharp Grossmont Hospital menu since becoming its new executive chef.
The new dining features at Southeast Missouri State University include an additional Subway and plans for a Panda Express.
Sense and Sustainability is, perhaps, an odd title for this blog. I’ve never been much of a Jane Austen reader. But it encapsulates what I’ll be writing.
Food trucks may be rolling kitchens, but success isn’t as simple as just starting the engine.
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To streamline recruitment of foodservice employees, the University of Illinois at Urbana-Champaign, hosts a summer job fair where candidates are interviewed and hired on the spot.
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