Regional bread pockets made in-house then frozen mimic the convenience of a processed product, require a bit of extra work and are completely possible in the school lunch world, says K-12 consultant and veteran foodservice director Kent Getzin.
Partnership between Southwestern Vermont Medical Center and local agency Grateful Hearts collects and brings extra product to the hospital kitchen, where it is cooked into meals and delivered to social service outlets in the community.
Through partnerships with local agencies, the Sodexo dining team has been able to create the setup for success for people with disabilities to develop marketable job skills, self-esteem.
Restaurants face greater risk from flu, norovirus or Hepatitis A and the tools for prevention should already be in practice
From New York City schools to Los Angeles Unified School District and Chicago Public Schools, Food Management highlights the largest school cafeteria programs.
The new college dining option gives students the option of paying forward for their three-course meal or volunteering.
Food literacy and fun are the focus for this program, which brings B&I chefs together with kids from the community.
This and another study on the benefits of breakfast after the bell programs in K-12 schools and Sodexo’s partnership with Freight Farms are the things you missed for the week of January 27.
A problem-solving renovation at the Carle Foundation Hospital lobby and more were also popular this month