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Operations

How Bucknell selected a new dining vendor after more than 20 years

The Lewisburg, Pennsylvania-based university is switching to Chartwells Higher Education this fall and plans some widespread upgrades to its foodservice offerings.

People

Tufts University’s Patti Klos receives Minah award, NACUFS’ highest honor

The National Association of College & University Food Services (NACUFS) awarded the Theodore W. Minah Distinguished Service Award to Patti Klos, senior director of dining services at Tufts University.

Over 300 vendors showcased their products at School Nutrition Association’s (SNA) Annual National Conference (ANC) this week in Boston.

The USDA has awarded a record-breaking $14.3 million in farm-to-school grant funding as part of its Patrick Leahy Farm to School Program.

Also in this week’s K-12 legislative update: Five more states adopt Medicaid Direct Certification.

Ed Daugherty, executive campus chef / regional director of dining at the University of Tulsa and Olivia Crow, marketing coordinator, join this episode of Onsite with FSD to discuss retention.

Once again, fans of outrageous food around the world turn their eyes to Minnesota, as they do every year come fair time. The Minnesota State Fair welcomes close to 2 million guests over the fair’s two-week stint at the fairgrounds in Falcon Heights, Minnesota, and vendors are eager to showcase a wide range of eye catching and over-the-top foods. From deep-fried ranch to a Patata Frita Focacciawich, here’s a sample of what new menu items will be available at the fairgrounds later this summer.

The USDA partnered with Full Plates Full Potential and the Illinois Public Health Institute for this latest round of grant funding.

Check out what’s happening in this week’s edition of Heart of Foodservice, FSD’s regular roundup of inspiration, fun, good deeds, stealable ideas and things that made us smile.

From fast casuals to fine dining, Boston offers a large selection of restaurants serving local specialties and global cuisines.

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