News & Trends

This and more are the things you missed for the week of Dec. 31

Research examining register data at three low-income high schools found that healthier options are taken less frequently when fruit juices are present on the cafeteria line.

From embracing plant-based menu items to mastering high-tech equipment and learning to love baking, Chef Bryan Lucas of Pennsylvania’s Menno Haven senior living community plots a new culinary course as 2019 begins.

The Philadelphia-based school is serving up sustainability with more meatless meals, reusable to-go containers and easy access to farm-fresh produce.

Culinary anthropologist Lois Ellen Frank brings a fresh perspective on Native American foodways, past, present and future.

Company’s portfolio swells to over 50, driven recently by client preferences for more regional and niche concepts.

Production center helps Missoula Schools turn out high-quality, nutritious dishes for its elementary and middle school sites.

Sam Choy’s Pier Nine serves as the main dining outlet for Hawaii Pacific University students, as well as a destination eatery for off-campus diners.