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The latest foodservice management practices, food-safety news and more.
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College uses “food detective” to identify the source of its food

 Mar. 02, 2015

Chico State is tracking supplies back to their farm origins to comply with the state university system’s new sustainability standards.

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College hopes to get gas from food waste

 Mar. 02, 2015

Researchers want to see how much power Ohio University can generate by recovering methane gas from food and landscaping waste.

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Poggas named FoodService Director’s FSD of the Year

Mar. 02, 2015

The nutrition specialist at two Colorado hospitals was recognized for her menu and retail innovations.

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MenuDirections opens with a look at menu planners as service proponents

Mar. 01, 2015

Bell’s presentation, “Absolutely Everything Counts,” focused on the importance of delivering outstanding customer service through words and body language, not just interactions with customers.

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Student: Sodexo employees don’t always comply with gluten-free guidelines

Feb. 27, 2015

A student at Doane College says though Sodexo has gluten-free training and processes, not all employees adhere to them, making her food unsafe.

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USDA releases new professional standards for school foodservice

Feb. 27, 2015

The new rules, effective July 1, spell out minimum requirements to be a school foodservice director and mandate continuing education for all personnel.

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Former Olympian Jackie Joyner Kersee commends St. Louis school for healthy initiatives

Feb. 27, 2015

The gold-medal winning Olympian met with students at a St. Louis high school to recognize programs such as Seed to Table, the school’s garden initiative.

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Michelle Obama “thrilled” about Let’s Move! salad bar milestone

Feb. 27, 2015

Let’s Move Salad Bars to Schools, a sub-initiative of the first lady’s Let’s Move program, announced its 4,000th salad bar has been donated to schools.

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Farm to School Act of 2015 connects students, farms

Feb. 27, 2015

Congress is taking strides to ensure childrens’ health while improving local economies and family farms by expanding the USDA’s Farm to School Grant Program.

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Is it time to “86” the Black History menu?

By Paul King on Feb. 27, 2015

Every year, some institution finds itself in hot water over a Black History Month culinary event.

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