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4 tips for a fruitful smoothie bar menu

Made-to-order smoothies are multi-generational favorites that continue to post record sales growth and have a strong outlook.

Sustainability

Chatham University students create breakfast boxes to promote locally sourced grains

The boxes contain contributions from farms and businesses in the Pittsburgh area and are designed to build consumer awareness about sustainability and local agriculture.

Armed with a new core purpose, Central Washington University’s dining program has stepped up by building campus connections, boosting staff engagement and overhauling training.

Per the updated guidelines, vaccinated residents can resume dining in groups without masks or social distancing.

Scarborough School District will be serving free holiday meals.

Home cooks tend to shy away from fish, so they likely missed seafood dishes while sheltering in place. Now that consumers are returning to foodservice venues and restaurants, welcome them with some simple and creative preparations. Start with these five recipes—some of which feature underutilized fish.

Amid the coronavirus pandemic, restaurants have leaned heavily on takeout and delivery orders to keep their businesses afloat.

Consumers’ tastes and preferences are changing. They still want to eat great-tasting foods, but they’re increasingly likely to want those foods to be better for them and have quality ingredients.

The new curriculum will train culinarians to bring vegetables front and center.

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