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The latest foodservice management practices, food-safety news and more.
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Sodexo hosts broccoli takeover event at Maine universities

 By Kelsey Squire on Jan. 31, 2023

Menu items offered include cream of broccoli and cheddar soup and shrimp and broccoli stir-fry.

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Former school nutrition director charged with stealing $1.5M worth of chicken wings

 By FSD Staff on Jan. 31, 2023

Vera Liddell stole the wings over a 19-month period during the height of the pandemic, according to court documents.

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Supplemental budget would keep universal free meals going in Massachusetts

By Benita Gingerella on Jan. 31, 2023

The budget allots $65 million to offer universal free meals in the state for the remainder of the current school year.

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How creative can foodservice operators be with food safety signage?

By Jonathan Deutsch, Ph.D. on Jan. 30, 2023

For signs about employee handwashing and the like, food and drink concepts shouldn’t test the limits of health code compliance, Advice Guy says.

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Virginia House subcommittee kills universal free meals bill

By Benita Gingerella on Jan. 30, 2023

The bill failed to pass the House Pre-K-12 Education Subcommittee last week.

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With help from the Humane Society, Chartwells K12 makes a plant-based push in Rhode Island

By Benita Gingerella on Jan. 27, 2023

The food management company has committed to serving two plant-based entrees monthly and three plant-based sides weekly at schools across the state.

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What’s new in college dining—a roundup of recent additions

By Reyna Estrada on Jan. 26, 2023

Here is a look at some new concepts coming to campuses this semester.

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Massachusetts considers making universal free school meals permanent

By Benita Gingerella on Jan. 25, 2023

A new bill would require schools in the state to provide free breakfast and lunch to all students.

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Hawaii introduces universal free meals bill

By Benita Gingerella on Jan. 25, 2023

If passed, the bill would guarantee all public school students free breakfast and lunch starting next school year.

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Ashland School District partners with campus farm to bring fresh ingredients to students

By Benita Gingerella on Jan. 25, 2023

Butternut squash and other produce is being sourced from The Farm at Southern Oregon University for use in salad bars and scratch-made entrees.

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