As one of the faces of the school lunch revolution (fresh, healthy foods for every kid), Ann Cooper rides off into the sunset to let others take up the lunch tray, Cooper shares with us a poignant, personal, inspirational look back.
Practical tips for food service managers and directors to engage and support your associate team during this vulnerable period of time.
Cameron Schauf, director of campus dining services & auxiliary operations at the University of Rochester, reviews how the dining program fared over the fall and what it plans for the spring.
Nutrient-rich and culturally impactful, indigenous comfort foods provide healing power to patients, staff and hospital employees. From seal soup to moose stew and reindeer potpie, these Alaskan staples have healing properties backed up by science.
Food Management highlights how the 25 largest school districts in the country coped with COVID last fall and how they plan to approach the spring.
Orders for winter break meal kits were three times higher than expected. Washington County Public Schools delivered anyway.