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The latest foodservice management practices, food-safety news and more.
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Student group angered by shark dish on menu

 Feb. 18, 2015

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.

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School finds non-cafeteria best option for kids to participate in lunch plan

 Feb. 18, 2015

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.

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Sodexo offers option of cage-free eggs, for a price

Feb. 18, 2015

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.

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Top 20 college farms in America

Feb. 18, 2015

Ranked on size, integration, sustainability and more, Best College Reviews has compiled a list of the top 20 college farms in America.

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Newest S.F. hospital features tray-delivering robots

Feb. 17, 2015

UCSF Benioff Children’s Hospital uses “Tugs” to cart food, medicine and more to patient floors.

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Celebrity chef creating food for cancer patients

Feb. 17, 2015

Michelle Bernstein is working with the Memorial Cancer Institute in Miami to support oncology patients’ nutrition needs.

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Hospital joins Colorado Healthy Hospitals Compact

Feb. 17, 2015

Yampa Valley Medical Center has crafted nutrition policy that “makes the healthy choice the easy choice."

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Chartwells opens a ‘POD’ at Worcester State

Feb. 16, 2015

Chartwells, Worcester’s foodservice provider, recently opened Pulse On Dining in the new Sheehan Hall dormitory.

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San Diego cultivates farm-to-school harvest

Feb. 16, 2015

Currently, 15% of the district’s produce comes from farms in San Diego County, and the rest comes from farms throughout the state.

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School leaders and State Rep. discuss nutrition guidelines and food waste

Feb. 16, 2015

School leaders explained to U.S. State Rep. Charlie Dent that adhering to Healthy, Hunger-Free Kids Act is resulting in students throwing away more food.

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