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Bianca N. Herron

Digital Editor

Articles by
Bianca N. Herron

Page 17
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Aramark honors Chef Ben Hernandez

The global foodservice provider has named the Baylor University executive chef the company’s 2015 Volunteer of the Year, in recognition of his commitment to volunteer service and leadership in his community.

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Hospital partners with dining service to deliver on fresh food pledge

Staff, patients, and visitors at Frisbie Memorial Hospital now enjoy a farm-to-table dining experience with food made from scratch and without chemicals, additives, and preservatives.

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28 salad bars donated to schools across the country

The United Fresh Produce Industry Leadership Program’s donation will assist schools with meeting the new school-lunch nutrition standards while empowering students to choose their own fruits and vegetables daily.

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Hot dog with a cult following now sold at Wrigley Field

A remix of the Cubs’ concessions brings fans the sausages of Hot Doug’s, a local landmark that closed last year. The pairing of two Chicago institutions is part of the park’s efforts to provide local flavor.

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Lawmakers propose prison kitchen inspections after Aramark issues

Two Michigan representatives have introduced legislation that would require prison kitchens be inspected by the local county health department, after continued issues with Aramark, who operates the state’s prison foodservice.

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New chef to spice things up at UVMC

Chef Austin Gran plans to bring full flavors and healthy food to the Ukiah Valley Medical Center.

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SNA member calls for increased funding, flexibility under new school meal rules

During a hearing before the House Subcommittee on Early Childhood, Elementary and Secondary Education, the School Nutrition Association’s incoming vice president, Dr. Lynn Harvey, testified about the costs of complying with new regulations on school meals and snacks.

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N.Y. bill targets training for food-industry workers

The bipartisan Apprenticeship and Jobs Training Act of 2015 would create a $5,000 tax credit for employers using apprenticeships to train workers in high-demand industries, such as food and beverage.

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Closing the nutrition-knowledge gap

An FSD hired a registered dietician to make sure her frontline staff knew enough about what they were serving to answer customers’ questions with confidence.

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Keeping college students’ dollars on campus

A new study shows C&U foodservices are facing increased competition from off-premise choices, particularly fast-casual restaurants. But there are defenses.

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Remembering Jim Little

Little, co-founder of Cini-Little International, Inc. recently passed away after a battle with Leukemia.

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Aramark awarded Yosemite concession for $2 billion

Under the new 15-year contract, the foodservice provider will manage Yosemite’s hospitality programs, which include food and beverage, lodging, retail, and recreational and transportation services.

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