Whole-wheat flour, nuts and fruits help operators create healthier baked goods.
Order Anytime Menu gives residents ability to order food at non-meal periods.
Renovations to the center started this summer.
Vegetables, beans and legumes take center stage in better-for-you side dishes.
University chef introduces students to corned beef made naturally and with no waste.
Tasty roasted veggies, culinary skills training and produce sampling are in play as child nutrition pros tackle the new USDA meal regulations.
The 54-page healthy cookbook contains 10 unique and fun recipes.
UMass partnered with SPE for its third-party healthy certification.
Operations turn to baking and roasting to create healthier-for-you versions of fried foods.
The Children’s Hospital of Pittsburgh (UPMC) and two middle school students in Fairfax County Public Schools are working on food allergy projects.
Olive, avocado and oil blends help operators provide healthier flavor profiles.
USDA’s newly released interim rule gives operators another chance to comment on proposed requirements.
Program offers customer choice, while delivering only 550 calories.
Operators use fruit, natural sweeteners to cut sugar in recipes.
UC San Diego provides healthy fare for vegans/vegetarians.
Using whites and pairing with vegetables help operators improve nutritional value of egg-based dishes.
Fast food outlets in hospitals might seem nonsensical, but there’s more to these partnerships than just a menu.
Will Lesley University settlement lead to food allergies being considered a disability?
Parkhurst Dining Services at the university created its own nutrition bars to help fuel students.