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Viewpoint: Sustainability initiatives highlight Sodexo campus dining programs Viewpoint: Sustainability initiatives highlight Sodexo campus dining programs

From local (and sometimes in-house) sourcing to dining venue cards indicating the carbon impact of different dishes and food waste recycling using worms to produce compost, the company is making its college meal offerings healthier for both diners and the planet.

May 26, 2023

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1 Min Read

A student holds a lunch tray full of food

More high-needs schools are taking advantage of CEP More high-needs schools are taking advantage of CEP

byBenita Gingerella

May 25, 2023

1 Min Read

6 marketing ideas for the month of June 6 marketing ideas for the month of June

byReyna Estrada

May 25, 2023

7 Slides

Hospital & Healthcare

AdventHealth Celebration’s shipping container garden provides green dividend AdventHealth Celebration’s shipping container garden provides green dividend

May 24, 2023

1 Min Read

sign at the Show

At the National Restaurant Association Show, brands leveraged sustainability At the National Restaurant Association Show, brands leveraged sustainability

byReyna Estrada

May 24, 2023

1 Min Read

beef pepper lunch

Pepper Lunch wants to put experiential sizzle into Asian fast casual Pepper Lunch wants to put experiential sizzle into Asian fast casual

byLisa Jennings

May 24, 2023

1 Min Read

chicken sandwiches

Aladdin Campus Dining opens chef-driven Citizen Chicken

Aladdin Campus Dining opens chef-driven Citizen Chicken

byKelsey Squire, Editor-in-Chief, FoodService Director

Students eating lunch in the cafeteria

Universal free meals bill heads to Illinois governor’s desk

Universal free meals bill heads to Illinois governor’s desk

byBenita Gingerella, Senior Editor

Seattle vegan cafe.jpg

Hospital & Healthcare

Health and wellness focus driving plant-based trend

Health and wellness focus driving plant-based trend

byMike Buzalka, Executive Features Editor

pancake art

3 stealable ideas from the National Restaurant Association Show

3 stealable ideas from the National Restaurant Association Show

byBenita Gingerella, Senior Editor

Chef Ann Foundation launches bulk milk program for schools

Chef Ann Foundation launches bulk milk program for schools

byMike Buzalka, Executive Features Editor

Ribbon cutting at the new Panera location.

Panera Bread franchisee is bringing the brand to a Massachusetts medical center

Panera Bread franchisee is bringing the brand to a Massachusetts medical center

byReyna Estrada

US Foods truck

US Foods agrees to acquire broadliner Renzi Foodservice

US Foods agrees to acquire broadliner Renzi Foodservice

byPeter Romeo, Editor at Large

FoodService Director parent company Winsight is sold to Informa

FoodService Director parent company Winsight is sold to Informa

menu offering at 1382

Pennswood Village's new fine-dining spot finds success with a kitchen brigade

Pennswood Village's new fine-dining spot finds success with a kitchen brigade

byReyna Estrada

corporate dining

Concert- and convention-goers give foodservice providers a boost

Concert- and convention-goers give foodservice providers a boost

byReyna Estrada

salad

Penn State to make 35% of its entrees plant-based by 2025

Penn State to make 35% of its entrees plant-based by 2025

byKelsey Squire, Editor-in-Chief, FoodService Director

Morrison Dining at Cornell

NACUFS names 2023 award recipients

NACUFS names 2023 award recipients

Wawa wants a bigger piece of the corporate catering pie

Wawa wants a bigger piece of the corporate catering pie

Wawa wants a bigger piece of the corporate catering pie

byPatricia Cobe, Senior Editor

lunch trays in the cafeteria

Third time’s the charm? Lawmakers give federal universal free meals bill another go

Third time’s the charm? Lawmakers give federal universal free meals bill another go

byBenita Gingerella, Senior Editor

Sweetgreen opens its robotic Infinite Kitchen restaurant

Sweetgreen opens its robotic Infinite Kitchen restaurant

Sweetgreen opens its robotic Infinite Kitchen restaurant

byLisa Jennings, Executive Editor

kitchen workers

Do I have a choice in where I get food safety certified?

Do I have a choice in where I get food safety certified?

byJonathan Deutsch, PhD

Pork suppliers warn a significant price hike is coming

Pork suppliers warn a significant price hike is coming

Pork suppliers warn a significant price hike is coming

byPeter Romeo, Editor at Large

DeKalb Market

How food hall pioneer Anna Castellani is transforming community dining

How food hall pioneer Anna Castellani is transforming community dining

byPatricia Cobe, Senior Editor

5 rising stars making their mark in foodservice

5 rising stars making their mark in foodservice

5 rising stars making their mark in foodservice

byKelsey Squire, Editor-in-Chief, FoodService Director

Colleges & Universities

5 things: Study finds defaults effectively promote plant-based dining

5 things: Study finds defaults effectively promote plant-based dining

byMike Buzalka, Executive Features Editor

John C. Metz

Contract-management pioneer John C. Metz dies at 83

Contract-management pioneer John C. Metz dies at 83

byPeter Romeo, Editor at Large

salad

Making plant-based dishes the default boosts students’ perception of meatless meals, Sodexo study finds

Making plant-based dishes the default boosts students’ perception of meatless meals, Sodexo study finds

byKelsey Squire, Editor-in-Chief, FoodService Director

Sodexo sign

SodexoMagic names Charles Johnson president

SodexoMagic names Charles Johnson president

byKelsey Squire, Editor-in-Chief, FoodService Director

cooking in kitchen

I’ve done everything I can think of to retain cooks. Why is none of it helping?

I’ve done everything I can think of to retain cooks. Why is none of it helping?

byJonathan Deutsch, PhD

business-worker .jpg

5 things: Survey finds Gen Z workers want sustainability, wellness and digital benefits at work

5 things: Survey finds Gen Z workers want sustainability, wellness and digital benefits at work

byMike Buzalka, Executive Features Editor

Award-winning chef Suzanne Goin updates the menu at Hollywood Bowl

Award-winning chef Suzanne Goin updates the menu at Hollywood Bowl

Award-winning chef Suzanne Goin updates the menu at Hollywood Bowl

byPatricia Cobe, Senior Editor

The Surf Side Tuna Sandwich

K-12 sandwich competition brings menu ideas and meal debt aid to schools

K-12 sandwich competition brings menu ideas and meal debt aid to schools

byBenita Gingerella, Senior Editor

Vendors serving food at the show.

How Kent State turns student feedback into an inclusive dining experience

How Kent State turns student feedback into an inclusive dining experience

byReyna Estrada

Market Coffee shop

Hospital & Healthcare

Hospital cafes raise the bar on coffee service

Hospital cafes raise the bar on coffee service

byPatricia Cobe, Senior Editor

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