New proposed school meal rules released by the USDA would increase flexibility in school lunch “vegetable subgroups” requirements, allow schools to adjust fruit servings at breakfast, increase meal pattern options for different age/grade groups...
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 week, School Nutrition CEO Patti Montague made a statement about the Child Nutrition Reauthorization's status for 2020. This year, due to the focus on the 2020 election and other congressional matters, Congress is not expected to...
Items like orange peels, broccoli ends and coffee grounds got a new life as Marist’s Sodexo dining team collaborated with an eco-conscious student for a meal with cool, ‘who knew’ surprises.
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.
