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Chain restaurants have taken a cue from carnivals this summer, churning out new iterations of fried-anything fare faster than a tilt-a-whirl. Here’s a sampling of the sort of concoctions that may...
local produce
About 94% of college and university operators and 56% of senior living operators are buying at least some of their products locally, according to data from FoodService Director’s 2016 Foodservice...
The germ wasn't killed by temperatures as high as 160 degrees...
community graphic
The director of DC Public Schools shares his tips for a meal program by the people, for the people.
FoodService Director's annual Taste the Trends tour of new Chicago restaurants revealed a number of stealable ideas that translate perfectly to noncommercial...
Exclusive research from Technomic shows that consumers' demand for "cleaner," less-processed foods does not always translate into a willingness to spend more...
In two steps, the agency hopes to reduce the content in food sold to consumers by roughly a third.
green world hands sustainability
Researchers from the Universities of Michigan and Minnesota released a case study that develops a cost-benefit analysis of sustainable products and manufacturing processes.
The legislation, hailed as a landmark by labor proponents, is already being copied by other municipalities.
breakfast plate eggs meat hashbrowns
Here are the states with the highest reported ratios of free and reduced-price school breakfast to lunch participation for the 2014-2015 school year.

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