In this edition of the Food Management podcast, we talk with Scott Swiger about how plant-forward thinking has changed Spectra’s culinary and business sides in terms of concessions, catering and more.
From New York City schools to Los Angeles Unified School District and Chicago Public Schools, Food Management highlights the largest school cafeteria programs.
Eating area, serving lines go from dark and dingy to warm and welcoming with light, color and pattern. The project by Pro-Team Foodservice Advisors is part of former food service director Jean Ronnei’s next chapter as a consultant.
In this edition of the Food Management podcast, we talk with Erica Curry about the nonprofits’ newly released report on ways to reimagine a school lunch program.
Items like orange peels, broccoli ends and coffee grounds got a new life as Marist’s Sodexo dining team collaborated with an eco-conscious student for a meal with cool, ‘who knew’ surprises.
Centra Lynchburg General Hospital installed a micro-farm unit from vendor Babylon in its cafeteria last November and has already harvested about a hundred pounds of lettuce, primarily for use on its salad bar.
