Current and breaking news about the foodservice industry
One school nutrition supervisor says less rushed meal times are crucial to provide students with the opportunity to try different foods.
The panel is asking that people eat less red meat and more plants, due in part to concerns over greenhouse gas emissions, energy, land and water use.
The University of Michigan says that by 2025 it will purchase at least 20 percent of its food from producers within a 250-mile radius of Ann Arbor.
Several schools in McHenry County, Ill., have received awards as part of the national Healthier US School Challenge, which urges the creation of nutrition education programs and increased physical...
Students are learning how to push colleges to purchase more fairly-traded, humanely raised, ecologically sound items called “real food.”
Many manufacturers are downsizing their equipment to fit smaller foodservice footprints.
When a Midwestern university celebrated Black History Month with a menu featuring fried chicken, collard greens and cornbread, students became offended.
An Oklahoma teen was arrested after he tried to use counterfeit money to pay for a school lunch.
A James Madison University sous chef is competing on Food Network’s “Guy’s Grocery Games,” fulfilling a dream borne of a childhood battle with brain cancer.
Personnel with a ranking of E5 or above may take part in a five-week course teaching them classical French-based cookery to prepare for assignments at the White House or Pentagon.


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