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The latest foodservice management practices, food-safety news and more.
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Another hospital opens a food pharmacy

Nashville General Hospital is the latest healthcare operation to help patients gain access to nutritious food.

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Blue Cross Blue Shield gets into meal delivery

A food delivery service will bring healthy, affordable meals to people living in food deserts.

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6 things to know about the state of school breakfast participation

By Benita Gingerella on Feb. 14, 2019

The Food Research & Action Center released its annual report analyzing how U.S. states fare when it comes to school breakfast.

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California bill introduced to encourage plant-based options at schools

By FSD Staff on Feb. 14, 2019

Healthy, Climate-Friendly School Lunch Act would provide state support for staff training, recipe development.

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Bill introduced in Minnesota would reimburse schools who use local food

By FSD Staff on Feb. 14, 2019

Schools who use local ingredients would be reimbursed based upon the number of meals served.

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Boston University dining hall puts on African Diaspora Cultural Night

By FSD Staff on Feb. 13, 2019

Multiple student groups were involved in plans for the event.

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Dining hall food exonerated in Georgia College outbreak

Feb. 13, 2019

Tests uncovered that the true culprit behind a rash of student illnesses was norovirus.

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Coffee fuels patient, customer satisfaction in healthcare

Sponsored content from our partner Smucker Foodservice on Feb. 13, 2019

Offering a robust coffee program has become an increasingly important element in ensuring patient, employee and visitor satisfaction in the healthcare segment.

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5 creative ways healthcare operations are tackling food insecurity

By FSD Staff on Feb. 11, 2019

With experts paying more attention to nutrition and food as medicine, more and more hospitals and communities are thinking outside the box to ensure those that need it can get food for what ails them.

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Qualifying Mass. schools must now offer Breakfast After the Bell

By FSD Staff on Feb. 08, 2019

Schools qualify for the program if 70% of their students are eligible for free or reduced-price lunches.