Van Sullivan, executive director, Faculty Student Association at Stony Brook University, reflects on this challenging year, his past experiences at UMass and his fond food memories of one of the world’s most diverse neighborhoods, Queens, N.Y.
Here is how the 25 college dining programs with the highest number of meal plans sold last year have approached the fall 2020 term.
Mara Fleishman of the Chef Ann Foundation talks about the ScratchWorks organization and its initiatives to get more scratch cooking into schools.
Rather than each system hospital coping on its own, twice-weekly calls involving dining and other relevant parties compare notes, stats and success stories across the UCHealth System.
Kristin Groos Richmond, CEO of prepared meal provider Revolution Foods, talks about the company’s initiatives to support K-12 meal programs during the coronavirus pandemic and the impact on those activities of the recent USDA extension of school...
After closing the main dining hall, dining services turned it into a test kitchen to keep all members of the food service staff employed and busy while preparing for spring term.
Morrison Healthcare’s Laura Knight has worked on both the tech and the creative sides of healthcare food service; now she’s VP of patient experience, and helping to forge a path in technology, teamwork and the healing human touch for the future.
American Dining Creations, which operates cafes in businesses and other onsite venues, had to find a way to adapt its food stations—especially its flagship Greens & Grains salad bar concept—to meet the challenges posed by the COVID-forced...
Reginald Ross provides an update on the association and its goals outside of the newly extended meal waivers.
From changes to patient meal delivery and boosting grab and go, hospital food service programs found ways to serve the community during COVID-19.