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Benita Gingerella

Assistant Editor

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Benita Gingerella

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Operations

Alice Waters partners with UC Davis to create Institute for Edible Education

The space will allow K-12 operators, UC Davis faculty, local farmers, students and others to collaborate to improve food systems.

Operations

School Nutrition Association calls on Congress to eliminate reduced-price meals

The SNA would also like longer lunch periods, preservation of the USDA 2018 Final Rule and more.

Menu

What drinks do consumers go for at c-stores?

Iced tea is the most popular beverage at lunch.

Menu

3 stats on how baby boomers are eating

Gain insight on how to cater your menu toward baby boomer diners.

Menu

Student input drives plant-based options at Niagara University

The school’s Live Well Station serves up a variety of plant-based fare, including crabless crab cakes and vegan chicken pot pie.

Operations

Congresswomen introduce bill to improve timing of school lunch

The Healthy Meal Time Act would require the Department of Agriculture to gather best practices around time allotted for school lunch.

Operations

Breakfast of Champions promotion boosts participation at elementary school

High school athletes met with elementary students during breakfast to talk about what it means to be a student-athlete.

Operations

5 steal-worthy ideas from Michigan State University

Check out some ways the dining team creates camaraderie and draws in diners.

People

If kids could design their own cafeterias, what would they choose?

A new initiative from FoodCorps aims to find out.

People

How a hospital nutrition team fosters healthy choices by casting a wider net

See how the health heroes at San Gorgonio Memorial Hospital are building community ties.

Menu

How do consumers define a menu's value?

Taste, quality and freshness are the three biggest factors.

Workforce

The benefits of cross-training staff

Director of Dining Services Giulianna Galiano-Gomez shares how she makes employee training a major focus.

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