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Operations

Another hospital opens a food pharmacy

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

Operations

California bill introduced to encourage plant-based options at schools

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

Operations

Bill introduced in Minnesota would reimburse schools who use local food

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

Operations

Boston University dining hall puts on African Diaspora Cultural Night

Multiple student groups were involved in plans for the event.

Operations

5 creative ways healthcare operations are tackling food insecurity

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.

Operations

Qualifying Mass. schools must now offer Breakfast After the Bell

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

Workforce

Chicago students raise funds to cover foodservice workers’ polar vortex commutes

In less than one week, the initiative racked up donations totaling more than $1,650.

Operations

District’s chocolate benefit raises $34K for backpack program

The benefit raised enough money to fund half of the program’s annual budget.

Menu

Chefs share their top ingredients for 2019

Members of FoodService Director's Culinary Council dish on the items they expect to make the most impact on their menus this year.

Technology & Equipment

3 new robots shaking up foodservice

Robots are becoming less of a novelty as dining operations seek evermore ways to meet diners where they are.

Operations

Bill introduced to allow whole milk in schools

The federal proposal is intended to encourage kids to drink more milk.

Operations

FSDs work to feed customers despite freezing temps

As record-low temperatures grip large swaths of the Midwest, foodservice operators continue to feed a variety of customers—whether they be students, patients or staff. Here’s how they’re doing it.