partnerships

Operations

University program increases local food in Iowa schools

By creating a five-week cycle menu that changes depending on the season, a program funded through Iowa State University was able to increase the usage of Iowa-grown foods in four state school districts.

Operations

Conn. school board takes steps to privatize school cafeterias

After two years of court battles and union disputes, the school board is moving to hire a private contractor.

The programs are good because children have access to fresh food and local agriculture gets a boost, according to the executive director of the Illinois Stewardship Alliance.

West Jefferson Medical Center’s cafeteria is transformed into a farmers market four times per year in an effort to promote healthy eating.

A poll of more than 1,000 Michigan voters showed 62 percent of respondents want Gov. Rick Snyder to cancel the state's three-year $145 million contract with Aramark, which operates the state’s prison foodservice.

Columbia University Sports Dietician Andrew James Pierce describes how he works together with foodservice to create team menus that maximize performance.

Michigan food producers and culinary experts are finding ways to connect farm and fork in college dining halls.

Jefferson Healthcare’s foodservice is preparing meals at Port Townsend School District’s kitchen facilities while the hospital undergoes the first phase of a $20 million renovation.

The 18-month struggle to create a super-distributor is over, to the tune of $312.5 million in break-up fees.

Sodexo plans to lay off 99 workers at Colgate University on July 11, as the foodservice provider’s contract expires.

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