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Senate confirms Tom Vilsack as next U.S. Secretary of Agriculture

This will be the second time Vilsack has led the USDA.

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6 things to know about school breakfast participation before COVID-19

The Food Research and Action Center’s latest Breakfast Score Card reveals the state of breakfast participation among low-income students prior to the pandemic.

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Aramark pledges to reduce its greenhouse gas emissions by 15% by 2025

By Benita Gingerella on Feb. 04, 2021

The commitment was made in conjunction with the release of the foodservice provider’s 2020 Be Well. Do Well. Impact Report.

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The Urban School Food Alliance gains 3 school districts

By Benita Gingerella on Feb. 04, 2021

The nonprofit has expanded its membership to 15 districts throughout the country.

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Roanoke City Public Schools joins Harvest of the Month Campaign to increase access to local produce

By Benita Gingerella on Feb. 02, 2021

Each month, students will be able to learn about and try different fruits and vegetables.

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Biden nominates Jewel Bronaugh as Deputy Secretary of Agriculture

By Benita Gingerella on Jan. 19, 2021

Bronaugh is credited with launching the Virginia Farmer Stress Task Force and helping set up the Virginia Food Access Investment Fund.

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School Nutrition Association calls on Congress to make universal free meals permanent

By Benita Gingerella on Jan. 12, 2021

The association says the move would help improve students’ overall health and wellness while also eliminating meal debt.

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Winsight’s new FSD Community set to launch on March 23

By Britta Baarstad on Jan. 11, 2021

FSD Community is a secure online platform dedicated to providing education and networking to noncommercial foodservice industry professionals.

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New dietary guidelines released by USDA and HHS

By Patricia Cobe on Jan. 04, 2021

For the first time, the American government’s nutrition recommendations cover all age groups.

Operations

5 operators look at the silver linings that emerged in 2020

By Patricia Cobe on Dec. 21, 2020

The pandemic brought a tough year for foodservice operations, but some positives came out of the challenges.

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