News & Trends

Jack Mazzacavallo, campus sous chef, Central Washington University, talks about moving from commercial dining to college dining, Thai barbecue, menu development and whether or not it’s necessary to go to culinary school.

In this edition of the Food Management podcast, we talk with Erica Curry about the nonprofits’ newly released report on ways to reimagine a school lunch program.

New customizable, trendy and bold menu items get high schoolers’ attention in pilot of Sodexo’s Taste4 dining concept at Santa Cruz Valley Unified School District No. 35.

This and a price rollback at Grand Rapids Community College cafes to battle food insecurity are the things you missed for the week of January 13.

Centra Lynchburg General Hospital installed a micro-farm unit from vendor Babylon in its cafeteria last November and has already harvested about a hundred pounds of lettuce, primarily for use on its salad bar.