health and wellness

Operations

FDA proposes new labels designating which romaine lettuce is safe

The federal agency says it intends to identify safe sources of the produce.

Menu

College diners’ top snacks

Students name their favorite types of food to eat between meals.

The healthy food provided at a new market also serves to combat chronic health conditions.

One college prepares meal kits from food bank items.

See how many dishes chefs can make with imperfect produce.

The bar serves as a food pantry for food-insecure students.

This year’s winners of the Blended Burger Project competition are packed with differentiators, from specialty ketchups to mushroom-infused queso. Here’s a look.

A college operation uses the chickpea byproduct as a substitute.

One operation has expanded beyond the dining hall to showcase its dining program.

The menus will launch at hundreds of university, healthcare and business and industry operations across the country.

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