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Industry leaders react to new competitive foods regs

 By Becky Schilling on Jul. 10, 2013

We asked a few child nutrition professionals what they thought about the USDA’s interim final rule regarding competitive foods. Here’s what they had to say. If you’ve got something to add, write to editor Becky Schilling at bschilli

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Kids eat more vegetables if you teach them about nutrition

 Jul. 10, 2013

What's the best way to get your kid to eat more vegetables? Smother the broccoli in sauce, cut cucumbers into fun shapes, or ban dessert until they've eaten their spinach? A new study reveals what could be the best approach—simply teach them

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Biodegradable cafeteria trays get approval in Maryland school district

Jul. 10, 2013

Student in Howard County high school had led campaign for switch from polystyrene foam trays

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District cuts foodservice workers' hours to meet Obamacare

Jul. 09, 2013

Workers will no longer receive healthcare benefits as district looks for ways to meet Affordable Care Act rules.

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District loses state money because portion sizes too big

Jul. 09, 2013

Connecticut district won't receive state funding for providing healthier meals because foodservice department says state guidelines don't provide enough food for students.

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No graduation if school lunch debt not paid

Jul. 09, 2013

Massachusetts district employing strict measures to recoup lost school lunch money.

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Lawsuit over spilled school soup dropped

Jul. 08, 2013

Family sued after student burned by hot soup.

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School Nutrition Association retains new legislative counsel

Jul. 03, 2013

Barnes & Thornburg LLP replaces Marshall Matz's firm after more than 30 years.

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New York school cafeterias impress French food official

Jul. 03, 2013

Junior Minister for Food Industry comes to town for Fancy Food Show, but NYC SchoolFood blows him away.

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Signature Series: Pizza

Jun. 30, 2013

The sheer number of creative combinations that can be put on a pizza are staggering. But what makes a pizza really stand out among the classics? As part of our ongoing Signature Series, FSD spoke to operators about what specialty pizzas their customers go crazy for.

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