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Sitemap - March 2007

GOING ALL-NATURAL ONE BETTER
RESTAURANT REALITY TV SHOWS: TWO SEQUELS, TWO DEBUTS
Cargill and The J. M. Smucker Company have announced an agreement through which Cargill will be licensed to manufacture and market a set of Crisco Professional labeled zero grams trans fat per serving oils and shortenings
March 23, 2007
Bon Appetit Management Co. has announced a new purchasing policy for hamburgers that requires suppliers to provide product rasied without using human antibiotics as feed additives
HFM will hold its Third Annual HFM Culinary Competition in a live cook off on August 22 at its 2007 National Training Conference in Tucson
Former Morrison Management Specialists President/CEO Glenn Davenport has been named president of software/technology services firm Horizon Software International, LLC
March 21, 2007
Unidine Corp. has acquired Boston-area social/corporate caterer Celebrations Gournet Catering
Pitt County (NC) Memorial Hospital will renovate its main kitchen facility in anticipation of a need for extra capacity when the institutions new Eastern Carolina Heart Institute begins operation in 2008
March 20, 2007
The new Dudley H. Davis Student Center at the University of Vermont will emphasize local restaurant brands in its dining mix when it opens in August
Arizona State University has chosen Aramark to be its campus dining services provider
Duke Universitys The Loop eatery plans to launch a after-hours delivery service, which will operate from 9 p.m. to 12 a.m. Monday through Saturday and from 9 p.m. to 2 a.m. Sunday
Almost forty percent of the nations school cafeterias did not get the federally required two inspections last year, according to an analysis by the Associated Press
Disposables maker AHPC Holdings, Inc., says it will exit the private label food service market by July 1
March 19, 2007
RETURN OF THE CARB COUNTERS
Philadelphia Public Schools has issued contactless ID cards that automatically verify free/reduced lunch status as well as proof of attendance and identity to all 56,000 students in its 60 high schools
THE OPEN OCEAN: A NEW HORIZON FOR AQUACULTURE
Sodexho Healthcare Services has received a five-year facility management and engineering contract for Stanford Hospital & Clinics, Stanford University School of Medicine and the Lucile Packard Childrens Hospital in Palo Alto, CA
March 15, 2007
The University of Texas at Dallas (UTD) plans to build a freshman living-learning residence hall and stand-alone foodservice facility that will group together students with similar interests and majors
Bunge Oils has announced the release of its new foodservice website, http://www.transfatsolutions.com
March 14, 2007
The University of California, comprised of 10 campuses and serving over 209,000 students, has moved to centralize procurement functions within the UC Office of the Presidents Strategic Sourcing Department. The goal of the department is to leverage
March 9, 2007
Bon Appetit Management Co. has launched a healthy cooking initiative that requires its operating units to use healthy cooking techniques, menu reasonable portion sizes and practice sustainable sourcing
The $182 billion U.S. foodservice lunch market has been growing at a slugglish rate of less than $1 billion annually since 2000, according to a new report from market research firm Packaged Facts
Sen. Tom Harkin, D-Iowa, chairman of the Senate Agriculture, Nutrition & Forestry Committee, has introduced a bill expanding school nutritional standards to vending machines and school stores
Cafeteria a la carte revenues in Plymouth, MA, public schools have plunged 44 percent in the three years since the district replaced traditional choices with whole grain baked chips and other healthier snacks
March 8, 2007
Portland State University has engaged Aramark to manage its dining services beginning July 1
John Baugh, founder of Sysco Corp. and its first chief executive, passed away March 5 at age 91
Sodexho Retail Brand Group has opened its 500th location, with units now operating across North America in 43 states, Washington, D.C. and Alberta, Canada as well as in West Yorkshire and Sheffield, England
Stanford University Dining is conducting a weeklong sustainable food awareness campaign
Ralcorp Holdings has signed a definitive agreement to purchase Bloomfield Bakers, a manufacturer of cereal bars and natural and organic specialty cookies, crackers and cereals
Aramark has introduced AMP Up with Breakfast, a new K-12 breakfast program that offers easy-to-implement breakfast delivery options for classrooms, cafeterias and/or portable stations, with a focus on convenience
The got breakfast? Foundation and the Share Our Strength antihunger organization are providing got breakfast? grants to four school districts to help them implement the Classroom Breakfast method of serving meals to stude
March 6, 2007
Portland (OR) public schools and the Ecotrust nonprofit group are serving seasonal fruits and vegetables grown on local farms in 56 district elementary and middle schools in a pilot program designed to test the feasibility of using local produce in school
March 5, 2007
Compass Group PLC is the sixth-largest corporate employer in the world, with 410,074 employees, according to the My Global Career 500 listing compiled by My Global Employer blog-based careers site
March 2, 2007
Cura Expands Into Hospitals
Braised duckling in Sweet Potato Shortcake
Latin Lovers
Cooking Under Cover
What's Going On With French Wines
Moving Into the Starting Lineup
Olive Empanadas
Red Cooked Beef Short Ribs with Rice Noodles
Braised Tofu with Mushrooms
Making a Federal Case Out of Mother Nature
UW Smokehouse Brisket
What's Hot with Ice Makers
Look at What They're Doing!
Roasted Winter Vegetables
Making Nutrition a Business Proposition
Harvard Serving Hours Remain
Many Happy Returns
Richmond's Remarkable Renovation
Gazpacho Rice Salad
LATIN Menu Theme Ideas
Roasted Butternut Squash & Onions
David Davidson is leaving his position as dining services director at Phillips Exeter (NH) Academy to become director of campus retail operations for Harvard University Dining Services.
Chef Bobo on the Care and Feeding of Kids
Do the Rice Thing
Disney Does Wellness Too
A Plate Is a Terrible Thing to Waste
Signs of Seafood Times
Oven Roasted California Plums
Hail the New Heilman!
Spinach Tofu Risotto
Greek: The New Classic
Just Desserts: Special "Food in Film" Edition
HFM Elects Officers
Cooking Latin
Ropa Veija (Cuban Style Pot Roast)
Sevilla Green Olives
Braised lamb with Black Mission Figs
The Omnivore's Dilemma: a History of Four Meals
Lemon Fennel Roasted Asparagus
Thyme Honey Roasted Pears
Cornish Game Hens with Kiwifruit Marinade and Roasted Vanilla Sauce
Jordan Kahn, Head Pastry Chef, Varietal, New York, NY
Two Way Turkey with Asparagus and Morels
Elevating the Retail Experience
Will You Stand Up to a Bad Restaurant Review?
Harmonizing Waters, Wines, Spirits
Dining Retail at Richmond
Rustico: Regional italian Country Cooking
Ice, Ice Baby
SNA Sets Legislative Goals
Roasted Rainbow Trout with Black Bean Salad and Chipotle Vinaigrette
Eco-Friendly, Healthful Dining in Midtown Manhattan
The new Student Center on the campus of Eastern Michigan University has been a big hit with diners, posting an 80% sales increase over the previous venues performance in its first two months
Meyer Lemon and Raspberry Cupcakes
March 1, 2007
Onsite News Briefs
  1. LAUSD Extends Breakfast in Classroom Program  
  2. Over 400 CA Schools Get Salad Bars  
  3. Southwest Foodservice Excellence Lands St. Louis Schools Contract  
  4. Enrollment Decline Leads to Loss of Dining Surplus at FAMU  
  5. District to Debut Truck for Special Events, Summer Feeding  

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