We are spilling the nutritional secrets about college life with the University of Michigan’s RD Lindsay Haas. She answers our questions on databases, diet trends among college students and why Doritos can coexist with baby carrots.
Marist College Dining has been operating one of the most comprehensive campus meal delivery programs in the country. Here’s Sodexo’s Kate Cole to talk about what it is and how it works.
Here are 16 Foodservices Heroes we’ve chosen to highlight from among the 200-plus nominated by their organizations as going above and beyond the call of duty over the past year.
Chef Chad Myers of Mill Valley Care Center got curious when a teacher from his old hometown high school began showing up at the nursing home with incredibly fresh greens: first basil, then lettuce and more.
Chef Rebecca Polson, C.C., SNS, is culinary trainer at Minneapolis Public Schools, where the team served more than 8 million meals to kids in the district during the pandemic.
Plus, 25 amazing pasta dishes from food service chefs who are envisioning the shape of pasta to come, chefs are bringing picnic vibes with outdoor-friendly side dishes and more trending food & beverage stories
Food trends guru Maeve Webster dives deep into the complexity and chaos of food trends and shifts between comfort and wellness and back. Plus: When will wild experimentation with food come back?
