The latest foodservice management practices, food-safety news and more.

2015 B&I Census: Making it work

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.


Why noncommercial is winning at food recovery

Judging from the popularity of food blogs and chef shows, most people outside the industry likely believe that food trends originate in fancy restaurants.

Sierra Magazine has released a roundup of colleges and universities that champion sustainable practice in its annual America’s Greenest Universities list.

I planted my very first home garden in April; going in, it’s easy to be excited about gardening. Plant a seed, give it some water and boom: instant meals.

The average budget is now over $1 million, according to the Collegiate and Professional Sports Dietitians Association.

The ban of all pig products impacts more than 200,000 inmates.

With its new openings, the coffee and baked goods chain now have more than 75 restaurants on campuses throughout the United States.

The farm-to-table trend has taken a hold of hospitals and elder care facilities in and around Milwaukee.

Officials praised Greeley-Evans School District’s nutrition-services director for his impact.

Students in some Kansas schools are learning about agriculture from local farmers this week as part of National School Lunch Week.