Locally sourced foods are making a huge leap among business and industry operators. FoodService Director’s 2015 employee-feeding census polled 51 operators nationwide to capture key trends in the segment. Here’s what we gathered from the respondents.
- Another hospital opens a food pharmacy
- California bill introduced to encourage plant-based options at schools
- Bill introduced in Minnesota would reimburse schools who use local food
- Boston University dining hall puts on African Diaspora Cultural Night
- Dining hall food exonerated in Georgia College outbreak