From classic halal cart-style to fajita-spiced plate to sticky bourbon bowl, spicy sesame, caprese mashup and many more, chicken and rice can team up to create your single most iconic signature dish.
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Local sources and scratch production put UC Davis Health at the forefront of the move to more sustainable and healthy dining in healthcare settings.
Working with area farmers and vendors, the meal program at University of California Davis Health achieves both more reliable procurement and higher quality ingredients.
HHS Chef Trula Hepner and her team at Havasu Regional Medical Center are seeing new signs of respect—and a bit of envy—from the restaurant community around town after besting local commercial restaurants in a mystery basket-style cooking competition.
With the return of students to schools and colleges and fans to sports venues, Aramark sees positive signs in an otherwise down year.
So often, it’s “fries on the side,” but the chefs featured here are saying, “Let’s hear it for the fries!”
St. Barnabas Hospital’s Health and Wellness Center integrates affordable housing, patient care and nutrition/fitness education.
This and a New York City bill that would require health inspection grades to be posted prominently in school cafeterias are some of the stories you may have missed recently.
When significant numbers of patients are sent home with malnutrition, it’s time to not just look at individual hospital foodservice systems, but at the bigger picture: Public health and policy change, according to Dr. Wendelyn Jones, Executive...
This and George Washington University delaying the opening of a major new campus dining venue are some of the stories you may have missed recently.
