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Sustainability

A look at the University of Wisconsin-Eau Claire’s reusable container program

By Reyna Estrada on Jan. 10, 2023

The BluBox initiative has brought its fair share of challenges and successes. Here’s a deep dive into how things have gone since it debuted in 2021.

People

Belinda Oakley departs Chartwells K12 for CEO role at Sodexo

 By FSD Staff on Jan. 09, 2023

Oakley is the new chief executive of Sodexo Live! North America.

Sustainability

Climate impact labels could affect customers’ fast food choices, study finds

By Reyna Estrada on Jan. 09, 2023

Adding climate labels to a menu reduced participants’ selection of items containing red meat.

Menu

What are college students’ favorite fast-food destinations?

By Patricia Cobe on Jan. 05, 2023

Recent Yelp data reveals the most popular national, regional and local chains near public universities in the U.S.

Technology & Equipment

Jamba's smoothie robot comes to hospitals

By Joe Guszkowski on Jan. 05, 2023

The first is open now at Grady Memorial Hospital in Atlanta, making it Jamba's eighth automated location.

Operations

Tuesday on the Terrace brings local vendors to WashU campus

By Reyna Estrada on Jan. 04, 2023

The weekly series began to generate buzz around WashU’s only sit-down restaurant, Ibby’s.

Menu

How TRIO Community Meals boosts menu variety and saves labor in senior dining

By Patricia Cobe on Jan. 03, 2023

Chef Mario Reyes created new sauce bases to offer consistency, flexibility and ease of execution in over 100 senior meal prep kitchens.

Operations

Funding to expand summer meal access included in latest spending bill

By Benita Gingerella on Dec. 21, 2022

The Consolidated Appropriations Act of 2023 would establish a permanent summer EBT program and allow summer meal sites to offer non-congregate meals.

Sustainability

How Sodexo is working to cut its food waste in half

By Reyna Estrada on Dec. 21, 2022

The foodservice provider aims to reach this goal by 2025 through a variety of initiatives.

Operations

After tripling its unit count in 2022, Everytable looks to up the pace

By Lisa Jennings on Dec. 20, 2022

In addition to its brick-and-mortar storefronts, Everytable has an institutional foodservice operation providing meals for low-income seniors and houseless residents temporarily sheltered in hotels.

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