News & Trends

Medical University of South Carolina recently became the first hospital in the U.S. to complete a Sodexo nutrition pilot designed to meet the goals of the American Nurses Association’s Healthy Nurse, Healthy Nation Grand Challenge.

Indoor garden produces leafy greens, herbs and veggies used in the kitchen and cafeteria.

The Fort Walton Beach cafeteria offers a daily plant-based lunch option.

Humane Society workshop focused on dishes ranging from breakfast to desserts.

This out-of-the-bowl take turns the classic salad into mini tacos, earns best presentation award in annual culinary contest.

The Green Wave Grille not only gives the school’s athletes what they need in terms of nutrition but also serves as an extra meal site for all other members of the campus community.

The Plum Market Kitchen operation at Oakland University complements campus’s new Oakland Center complex with a high-end grocery/prepared foods outlet.