health and wellness


Healthcare chef showcases local recipes at farmers market

The executive chef of Bryan Health will be doing chef demonstrations at a local farmers market for the next four weeks.


How Compass Group aims to halve its food waste by 2030

On this week’s episode of “Dig In,” representatives from the foodservice company share how it’s making waste reduction a “top priority.”

Campus eateries are using a wide range of techniques to sell new plant-based items derived from their local procurement processes.

Metz Culinary Management is expanding student palates with some strategic fun.

College students are more in tune than ever with health, sustainability and culinary trends, and they want high-quality food from operations that can back up their claims.

The comfort-food concept will come to more than 750 colleges, healthcare and business-and-industry sites.

As diners increasingly look for sustainable or plant-based options on menus, operators find inspiration in plant-based options.

Waltham Public Schools is using local partnerships to create community.

The American Heart Association and the American Academy of Pediatrics say hospitals and medical centers could change social norms by showcasing how they lead consumers to healthier beverages.

The versatility of soup offers a variety of ways that operators can meet the needs of both guests and patients.

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