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Equipment leak sickens cafeteria workers, disrupts school

 Mar. 06, 2015

A foul odor, determined to have come from old equipment, sickened two cafeteria workers and closed several classrooms.

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Cafeteria closes due to bat infestation

 Mar. 06, 2015

The cafeteria at George Munroe Elementary in Quincy closed after the foodservice manager found bats flying around the kitchen.

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School FSD: “We have some of the healthiest trash cans in the nation”

Mar. 06, 2015

A food fight is brewing in Washington over school lunch standards as kids take mandatory servings of produce, just to throw them away.

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School won’t reopen cafeteria where students were shot

Mar. 06, 2015

A high school in Washington state won’t reopen the cafeteria where a student fatally shot four friends and wounded another last October.

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Student group working with Sodexo to increase “real food” served on campus

Mar. 06, 2015

A group on Northwestern University students are working with Sodexo to determine how much of the food served at dining halls is “ecologically sound, community-based, humanely produced or fair trade.”

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Top takeaways from MenuDirections 2015

Mar. 05, 2015

Here's a look at what MD attendees took away from MenuDirections 2015, from the food to the speakers.

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Students petition to end contract with Sodexo

Mar. 04, 2015

Allegations of food poisoning and mistreatment of workers has some students petitioning for Loyola Marymount University to terminate its contract with Sodexo.

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Cafeteria’s new sauce supplier: the students

Mar. 04, 2015

The high school students make the sauce as part of a new culinary program, then sell it to their school’s contracted foodservice manager, Aramark.

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4 strategies to stay ahead of a foodservice controversy

Mar. 04, 2015

Consumers are so keyed into social issues that the slightest comment about organics or GMOs could set off a food war, LYFE Kitchen’s Mike Donahue warned operators attending MenuDirections. He offered specifics on how to avoid a controversy on that and other fronts.

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Five Tips for College and University Foodservice Directors

Mar. 03, 2015

From slow-roasted meats to dressed-up sauces, here are suggestions to help any noncommercial kitchen.

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