Joanna DeChellis

UConn to unveil new food trucks  1
One of the country’s largest dining operations opts for four wheels instead of four walls.
Morrison’s crEATe kitchen targets chronic conditions 
Truman Medical Center’s newest culinary concept plays host to classes and demos that teach better self-management skills.
Taking students behind the line at Acushnet Elementary 
Cafeteria tours at a small Massachusetts elementary school increased participation and encouraged engagement.
San Diego Unified School District Pilots Halal Lunch 
The first day Crawford High School offered its halal chili lime chicken bowl, 400 more students participated in lunch.
Reducing readmissions with reliable meal access 
A pilot program between Eskenazi Health and Meals on Wheels will study correlation between readmissions of at-risk seniors and access to healthful meals post-discharge.
Two NYC schools go vegetarian  1
Collaboration between a local nonprofit, two primary schools and New York City’s school foodservices department led to the successful launch of two of the country’s first public, non-charter vegetarian schools.
Highmark Pittsburgh Plants Vertical Gardens
Hydroponics garden provides produce for meals and serves as backbone for company’s cooking classes.
Haywood County schools obtain whole grain waiver 
A temporary waiver allows the district to serve limited white grain bread options like crackers and biscuits.
Silver Plate Awards 2015: Nona Golledge 
Director of Dining, University of Montana
College’s New QSR Features Healthy Fast Food 
A new dining station at Iowa State University focuses on quality and simplicity.
Learning on the Line 
Students in the Ferguson-Florissant School District will enjoy two different dishes prepared by a select group of their peers as part of a self-sustaining farm-to-fork program.
UCSD opens 64°, a reimagined dining facility 
UCSD's newly renovated dining hall, 64°, proves that thinking inside the box definitely has its rewards.
University Makes Nation-first Stride in Gluten-free Dining  1
The University of Chicago plays host to the country’s first gluten-free certified dining station.
Metro Health’s Multilayered Farm-to-Fork Approach 
Efforts at the Michigan hospital include local sourcing, a seasonal farmers market and an onsite garden tended to by a master gardener.
A D.C. Partnership that Actually Works 
A unique union between the District of Columbia Public Schools and a community kitchen is helping to increase participation and improve menus.

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