How foodservice operations are fighting food insecurity

Many colleges and universities have launched meal bank programs and other initiatives to combat hunger on campus.


CulinArt creates a menu template to support plant-forward eating in K-12 schools

Chefs and directors at more than 60 independent schools can use the tool to plan menus focused on more sustainable, healthier choices.

The on-campus program teaches students knife skills, food safety and cleanliness.

Aramark has launched a new name for its higher education division—Aramark Collegiate Hospitality. The food management company said it also plans on expanding global flavors and sustainability initiati...

The USDA awarded over $10 million to support 123 farm-to-school projects throughout the country.

As sustainability becomes more important to foodservice operations across the board, a recent study found that school lunches’ environmental impact may be reduced by serving less beef and more whole g...

Keep retail concepts thriving with these insights shared by convenience-store operators during the National Restaurant Association Show.

LB 758 would expand the state’s Farm-to-School Program Act.

Getting a great start to the morning doesn’t have to be a whole production, —with cafeterias offering breakfast options, it’s easy to keep students fed. Oatmeal is one of the easiest ways to offer students hearty, accessible morning options.

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

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