Coronavirus

The dining team at the World Bank is looking to tailor its menu and cut down on dining rooms as a step to reopening after coronavirus shutdowns.

U.S. Secretary of Agriculture Sonny Perdue has announced the extension of three nationwide waivers through August 31 to give child nutrition program operators flexibility to continue to feed children while promoting social distancing and keeping...

This and Michigan State considering a housing/dining fee freeze are among the things you missed for the week of May 11.

Trading food prep for a bagged-meal model keeps employees—and students—safe.

CWU’s Fresh Bar is forging ahead with wellness-focused menu items, fresh-squeezed juice, local produce and room to grow.

Sodexo says goodbye to traditional salad bars, expands pickup and delivery service

During peak coronavirus demands on local institutions, the university stepped in to help meet demand by healthcare workers.

It looks like a bleak summer ahead for sport/entertainment venues even if some restrictions are lifted, but the fall—and football—may start a renewal.

A partnership of Cornell University, the Greater Ithaca Activities Center and the Food Bank of the Southern Tier operates a food pantry offering free food to those in need in the surrounding community.

Sheila Shepherd, full-time cook for Cura Hospitality at St. Clair Hospital, shares her spare time, stitches stylish masks of her own design (they have pockets!) and sells them at cost to customers at hospital café.