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West Virginia University partners with celebrity chef Aarón Sánchez to launch Mexican station

By Reyna Estrada on Nov. 28, 2022

The station, called Adobo Cantina, is set to open in the spring semester.

Operations

Minnesota schools that give alternative meals to students with meal debt are breaking the law, state attorney general says

 By Benita Gingerella on Nov. 21, 2022

The state banned lunch shaming last year; however, its department of education asked for clarification on the law after receiving reports that some schools were still serving alternative meals.

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Aladdin chef prepares indigenous meal for event honoring Native American cuisine

By Benita Gingerella on Nov. 21, 2022

Chef Anthony Bauer, a member of Turtle Mountain Band of Chippewa, prepared Smoked Bison on Gullet Bread.

Menu

National Restaurant Association releases its 2023 culinary forecast

By Patricia Cobe on Nov. 17, 2022

Chicken sandwiches are still trending, but some more surprising menu items are on the move, according to the "What's Hot" report.

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Seattle airport opens a virtual chicken concept

By Kelsey Nash on Nov. 17, 2022

Chicky was created in partnership with local chef Kathy Casey.

Operations

Metz Culinary Management introduces sushi hand-rolled on site in higher education

By Benita Gingerella on Nov. 15, 2022

The rolls are a new addition to the company’s grab-and-go concept, Chef Fresh.

Operations

USDA launches School Food System Transformation Challenge

By Kelsey Nash on Nov. 11, 2022

The department is putting $50 million toward the initiative, which aims to foster collaboration between schools and the food industry at large.

Operations

Universal free meals get go-ahead from Colorado voters

By Kelsey Nash on Nov. 09, 2022

A majority voted in favor of Proposition FF, which would increase taxes for some Coloradans to fund the free meals and provide nutrition-related grants for schools.

Sustainability

Aramark and Compass Group sign the Pacific Coast Food Waste Commitment

By Reyna Estrada on Nov. 07, 2022

The two big foodservice contract companies commit to cut regional food waste in half by 2030.

Workforce

University of Illinois dining halls are fully staffed, thanks to 2-hour shifts

By Patricia Cobe on Nov. 04, 2022

University Dining instituted "microshifts" that fit better into student schedules. The result erased staffing shortages.

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