After nearly an hour-long circuit, the VIP tour of the Culinary Institute of the South, set to open this fall, landed back on the first floor in space that will house the future Technical College of the Lowcountry’s Foodseum in Buckwalter Place Commerce Park in Bluffton.

The exterior of Technical College of the Lowcountry’s Culinary Institute of the South as seen on Thursday, June 3, 2021, in Bluffton. Drew Martin

New drawings showed the basic style of the space, with interactive screens, half walls with quizzes to test people’s food skills, and a large wooden table.

One thing that

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The European Food Safety Authority (EFSA), the University of Parma, the School of Advanced Studies on Food and Nutrition, and the Catholic University of the Sacred Heart are organising a Summer School for early-career researchers to discuss the relevance of food safety and food security in the transformation of food systems.

The increased complexity of food systems requires multi-scale governance mechanisms, which must involve a range of actors from public, private and civil society.

The complex issues and interactions between food systems and outcomes need to be addressed from different non-linear perspectives. Multi-disciplinary and multi-stakeholder approaches, combining resources

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In this month’s recap of the Top 5 most popular K-12 Food Management articles, USDA extends Seamless Summer Option through June 2022 to support reopened schools this fall ranked as the week’s top story. The National School Lunch Program Seamless Summer Meal Option is extended through June 30, 2022, meaning that schools that choose this option will receive higher-than-normal meal reimbursements for every meal they serve. Among other stories in this week’s gallery:

  • Sodexo unveils new middle school-focused foodiE Café; and
  • How New York City public schools have kept students—and city residents—fed during the pandemic.

In other

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BOONE — The North Carolina Association of Educators’ “We Heart Public Schools” statewide tour stopped at Watauga High School on May 12 to uplift public school teachers. 

Adrienne Stumb, president of Watauga County Association of Educators, said culinary students at the high school baked chocolate chip cookies under the supervision of Morgan Lloyd and Amanda Beane to give out at the event. 

They also had donations of raffle prizes from Lowe’s Home Improvement, Neighborhood Yoga, Boone Bike and Boone Nutrition. Packets of seeds were also given out to those who stopped by the tent outside of the teacher entrance at

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In this month’s recap of the Top 5 most popular K-12 Food Management articles, 17 real-life bright ideas for K-12 school food service ranked as the week’s top story. Simple, impactful ideas are here to help you spring into action for the next season of feeding kids right. See what food service pros are serving at the moment, from fresh-baked focaccia to totally new, portable forms of nachos and eggplant Parm to zippy chicken piccata, Cinnabon-inspired treats, plant-forward sliders and more. Among other stories in this week’s gallery:

  • Alternate hot and cold lunches give school meal program production predictability;
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WILLIAMSPORT, Pa. — When the Pennsylvania Restaurant & Lodging Association called on its collegiate partners to provide virtual lessons for future culinarians in its high school program, Pennsylvania College of Technology chef/instructors answered — and high school teachers are grateful.

Designed to be used when schools must shift to remote learning, Penn College faculty developed lesson plans and produced more than a dozen videos, with support from the college’s Educational & Emerging Technologies Office.

Video lessons range in length from a few minutes to nearly half an hour and cover topics that include knife safety, filleting salmon and tempering chocolate. 

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