Joanna DeChellis

District develops low-sugar baked goods amid new guidelines 
Every Artisan Bake Shop item developed and sold by Tucson USD’s catering department is Smart Snack compliant, with nutritionals that align with USDA guidelines.
Chartwells pilots coffee concept in West Forsyth High School 1
The $600,000 renovation to the café also improved speed-of-service and included additional menu items with newly developed action stations.
USC opens Asian-inspired dining hall 
Fertitta Hall features a variety of cuisine from all over the Asian continent.
After two decades, high school brings back school lunch and breakfast 
After 22 years, Glenwood Springs High School is again participating in the National School Lunch Program.
UMass is working as a consultant to help Westfield State take its dining program
UMass helping local college go self-op, change dining program  3
Well-known for being an innovator in college dining, the University of Massachusetts is working with Westfield State University to focus on creating a profitable, engaging community dining experience.
Food donations box
Ashe Memorial Hospital launches food pantry for patients  1
All patients are screened for hunger security and those in need are given a box from the hospital’s food pantry upon discharge.
Self-service kiosks drive sales at OSU Wexner Medical Center 2
Nine kiosks strategically placed around BistrOH! are helping to speed service, control food costs and increase usage.
Case study: One district’s success with increasing breakfast participation 
By serving breakfast after the bell, participation increased by 35 percent, test scores improved and there were fewer disciplinary issues.
The University of Kansas’ new café finds inspiration from the “Rules of Basketball”
The DeBruce Center at the University of Kansas has both a series of delectable food stations but also is home to James Naismith's original "Rules of Basketball."
The Army’s new mission: Creating healthy food for kids
Kansas State University and the Army are working together to standardize and improve the healthiness of food offerings across Child, Youth and School Services menus Armywide.
High school starts cooked-to-order options, sees veggie consumption increase 
Students at Burlington High School can customize everything from sandwiches and burritos to pasta and stir-fry depending on the day of the week.
Food Forward initiative leads to more meatless meals 
Operators are expanding vegan and vegetarian options with the help of the Humane Society’s educational events.
Roaring Fork Dining Hall
New dining hall takes advantage of Colorado’s landscape 
Roaring Fork Dining Hall features unmatched views of Pike's Peak as well as a number of flexible micro-restaurant concepts.
District's sack lunch option reduces food waste  2
“Super Sacks” meet all the USDA requirements for a full meal reimbursement.
Pulled pork poutine with cabbage slaw
University of Buffalo showcases local restaurants in campus dining halls 
As part of its Guest Restaurant Program, UB invites students to experience western New York’s restaurant scene without ever leaving campus.

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