Akron Children’s Hospital’s Mike Folino had “no hesitation” when it was time to take his shot.

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.

Orders for winter break meal kits were three times higher than expected. Washington County Public Schools delivered anyway.

Chartwells K12 in New Orleans has teamed with a local restaurant meal delivery service called d’Livery to regularly bring breakfasts and lunches to charter school students taking classes at home.

The coronavirus pandemic has forced onsite dining providers to adjust operations with new or modified service models and programs like grab and go, preorder and delivery in order to continue to provide quality foodservice while keeping customers...