A paid internship program lets teens discover life in the kitchen and on a college campus.

School dedicated to environmental stewardship practices what it preaches in its campus dining operations, and has the Real Food Challenge scores to back it up.

From food donation to trayless dining, composting and recycling, the university goes all out to reduce what goes into landfills.

The tablets display a large, clear picture of the cardholder when a card is swiped, making its use by someone else difficult.

The Box food truck, developed and operated by graduate students, provides the campus with a lunchtime dining alternative year-round.

As more colleges, businesses and communities try to promote healthy living, the Teaching Kitchen Collaborative is helping to identify the best ways to reach out.

Well-known for being an innovator in college dining, the University of Massachusetts is working with Westfield State University to focus on creating a profitable, engaging community dining experience.

From purchasing imperfect produce to using every scrap, Practice Greenhealth provides eight tips to help cut the trash in hospital foodservice programs.

Once hiring clinical dietitians only, foodservice companies now see the value RDNs bring to all business sectors.