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...
Unidine at New Milford Hospital launched a meal order program with curbside pickup that lets the hospital dining program add some of the external business it lost when coronavirus forced it to bar visitors.
Aladdin at Alvernia University sends excess production of prepared foods from the dining hall to the Clare’s Cupboard campus food pantry, reducing food waste while serving students in need.
Waiver confusion, wildfires and families settling into their new-normal routines mean fewer kids are picking up school lunch.
Dartmouth College launches a delivery model that accommodates specialized diets during student quarantine
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...
With businesses forced to adjust to COVID-forced restriction, the company’s delivered meal service accommodates employees working either at the office or at home.
Feedback from locals suggests an opportunity to better serve Muslim patients at Minnesota’s St. Cloud Hospital.
A conversation with robot project lead John Matis about the new Fresh Food Robots program gives us a look into robotics, food service and the future.
Simple acts of kindness like free fresh herb packets for hospital employees makes this café-adjacent garden more than the sum of its sprouts.