Current and breaking news about the foodservice industry
Maryland retirement community is showing its commitment to high-end cuisine by hiring a classically French-trained, former Ritz-Carlton chef.
The regulatory agency is turning to the courts for a temporary injunction until regulatory proceedings are completed. It characterized the $8.2-billion merger as a restraint of the competition that...
Ranked on size, integration, sustainability and more, Best College Reviews has compiled a list of the top 20 college farms in America.
To lure in students who said they don’t like the the cafeteria, one California middle school created a “chill out” area in the lunchroom.
A number of SNA members have signed a petition asking the association to end the campaign to relax school nutrition standards. The organization says the request would limit any flexibility in school...
Binghamton University is giving students the option of switching to environmentally friendly eggs. The catch is that students will see an increase in meal plan prices to make up for the extra cost.
Members of Michigan State University’s Shark Club are upset that the university added wild mako shark meat to an entrée served in a dining hall.
UCSF Benioff Children’s Hospital uses “Tugs” to cart food, medicine and more to patient floors.
Yampa Valley Medical Center has crafted nutrition policy that “makes the healthy choice the easy choice."...
Michelle Bernstein is working with the Memorial Cancer Institute in Miami to support oncology patients’ nutrition needs.


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