Since the outbreak of the COVID pandemic early last year, the world—including the world of onsite dining—has changed enormously. Here are some of the key dates and developments from a year of living dangerously...
UT Dallas Director of Food and Retail Services Pam Stanley explains how the college is leading the pack in technology, from robots to secret menus and the first pilot of the Chartwells’ ghost kitchen program.
A new report from the Food Research & Action Center shows that 54 large school districts it surveyed dropped from over 100 million breakfasts and lunches served in October 2019 to just over 35 million in April 2020.
Recently confirmed USDA Secretary Thomas Vilsack addressed the School Nutrition Association’s online Legislative Action Conference as his department announced the extension of school meal waivers through the end of September 2021.