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> Joanna DeChellis
Unexpected Opportunities: From Culinary to Corrections
When Natalie Iden was in culinary school, she never thought her dream job would be in corrections—but it is. And she loves it.
Purée program increases dining dignity, resident health
Cura Hospitality transforms puréed food into real food that preserves dignity and appeals to the senses.
Putting Food First in NJ Schools
As executive chef of Vineland Public Schools, Mark Daino hopes to teach students how to make more healthful choices through live culinary demos.
District Finds Two is Better Than One
When Oklahoma City Public Schools switched to self-op, the district brought in two of the city’s most well respected professionals to guide its child nutrition program into a new era.
A Sweet Celebration for National Honeybee Day
As part of an integrated local-sourcing event, Highmark Pittsburgh celebrated the humble honeybee in the sweetest of ways.
Micro-Markets Go Macro
Micro-markets are bringing customers to counters by offering greater variety and fresher products with constant availability. A closer look at the growing trend, including five case studies.
Auburn Attracts Athletes with Dedicated Dining Hall
Built for Tiger athletes, Auburn University’s new Wellness Kitchen provides meals with optimal nutrient density.
Campus Food Pantries Help Feed Hungry Students
As schools and student groups continue to establish university pantries to battle food insecurity amongst peers, campus dining programs are finding ways to pitch in.
Chefs Put a Unique Spin on Sweets
Pastry chefs are raiding the spice cabinet, the herb garden and the cheese tray for savory-sweet dessert inspiration.
What Do You Do When...The (Lunch) Credit Runs Out?
School districts nationwide are struggling to develop charge policies governing whether—and what—their cafeterias will serve students who do not bring lunch money.
K-12 Joins a Catering Revolution
Schools are tapping into catering as a profitable revenue stream while highlighting their team’s culinary capabilities.
Expanding Breakfast Access
The Breakfast in the Classroom initiative looks to rework how school morning meals are delivered and to extend them to more children
Today’s School Cashiers Are Auditors on the Front Lines
School cafeteria cashiers are trained to evaluate the lunches of each student due to regulations from the USDA
Making Wellness the Easy Option
Foodservice operators are finding smart ways to make good meal choices much more appealing
When It Comes Wellness: Knowledge is Power
The Medical University of Charleston South Carolina (MUSC) strives to make the healthy choice the easy choice
Onsite News Briefs
Centerplate Names VP for Saks Dining Unit
Wulforst Chosen as SHFM's Hennessy Traveler
Magic to Become First NBA Team to Accept Apple Pay
District Gets Helping Hand With Delinquent Lunch Accounts
Trayless Dining Saves Rutgers $300K in 10 Weeks
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Commentaries and Blogs
Becky Schilling: From the editor’s desk
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Don’t play Russian roulette with your business
Posted 1 week ago
Coaching Food Safety
A Cafeteria in Every Workplace!
Posted 2 weeks ago
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