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Operations

Minneapolis schools transform lunch into chef-driven experience

A couple of weeks ago when Sanford Middle School debuted its new, cooked fresh, on-site lunch, the center of the plate was chicken.

Operations

Most Oregon students skip breakfast, study says

More than half of Oregon eighth-graders skip breakfast at least one day a week and 29 percent of them skip it more often than they eat it, a new survey found.

UVM will host a chef from Bresovica, Slovenia this year as part of the ninth annual Global Chefs event Feb. 20 and Feb. 21.

Start with an end-of-the-school-day assembly, mix in a game show and teachers dressed as fruits and vegetables, and you have a recipe for a food education.

Students could choose among a more exotic set of offerings than the usual brunch fare of Veritaffles and omelettes Sunday afternoon at Harvard University Dining Services' annual festive brunch, which was themed “World Street Food.”

Sodexo, TCU’s food service contractor, is cutting benefits for many of its workers, including some who work at Market Square.

For 45 minutes each week, students in Jessica Busch’s class at Red Pine Elementary in Eagan are no longer just first-graders.

After starting the year with a $3.5 million budget deficit in food services, the New Haven Board of Education is on track to end the year with a balanced Food Service account, Chief Operating Officer Will Clark announced at the School Board meeting last week.

At Gloucester High School, lunch costs $3.50 a day. At O’Maley Innovation Middle School, it costs $3.40. And at the elementary level, it costs $2.90.

New state law will require large institutions to recycle food waste.

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