Are more cohesive, chef-guided meals and composed plates (as opposed to hodge-podge, small-plate, sampling setups, aka all-you-care-to-crowd-onto-your-plate or tray) the next phase in the evolution of the dining hall? Plus, Yale Dining’s new...
Two healthcare operators shared tactics for inventory management and purchasing at this year’s AHF conference.
You’ve heard all about root-to-stem eating. You’ve made carrot top pesto, you’ve pickled watermelon rinds…now what? Here are some cool ideas for mushroom stems, pineapple cores, tomato scraps, beet peels and more from a chef with the drive to wipe...
The 120-acre farm at Kennebec Valley Community College is a key resource for the academic program but also supplies the school’s kitchens with fresh product.
Flavorful entrées featuring lentils, beans and more occur in a fraction of the time thanks to a new addition to the kitchen equipment lineup.
Henry County Schools has added some sizzle to its summer feeding program with a pair of barbecue grills that turn out fresh burgers, hot dogs and chicken.
There's still a ‘"long way to go" but significant cost reductions are at center of $30 million move toward self-sufficiency.
A new hydroponic greenhouse supplements production during the colder months from the onsite outdoor farm and traditional greenhouses at Northern California’s Mad River Hospital.
Approximately 15 million people in the U.S. have food allergies.
The initiative is seen as a critical component of parent company Compass Group’s pledge to reduce food waste in its daily operations by 25 percent by 2020.