Students from Pennsylvania College of Technology's baking and pastry program are preparing to cater for the Kentucky Derby, working in hospitality and premium suites to serve over 20,000 guests. Chef Charles Niedermyer will lead a group of 24 students, five professional staff members and alumni, with students stationed in different satellite kitchens to manage dining rooms that serve up to 800 people.

For the third consecutive year, Harvard University Dining Services has been named the Greenest University by the Green Restaurant Association, showcasing its commitment to sustainability. Harvard operates 19 Certified Green Restaurants across its campuses, excelling in energy efficiency, water conservation and waste management.

7-Eleven has launched a national catering program through a partnership with ezCater, offering items from Speedy Café, Laredo Taco Company and most Raise the Roost locations. The initiative is part of 7-Eleven's foodservice strategy as the company prepares for a potential initial public offering and aims to double the number of stores with quick-service restaurants.

The documentary "Lunchroom Revolution" highlights efforts in Maine and other states to improve school meals by using local ingredients and providing free meals to students. The film, which features actor Jeff Bridges, showcases initiatives such as a program in Somerset County where incarcerated people grow produce for schools, a partnership with the Maine Coast Fishermen's Association to bring local seafood to cafeterias and a food processing hub created by the Auburn, Lewiston and Lisbon school districts.

The USDA has announced a reorganization of the Food Safety and Inspection Service, including the establishment of the National Food Safety Center in Urbandale, Iowa, and a Science Center in Athens, Ga. About two-thirds of the FSIS' National Capital Region workforce will relocate to these new centers and other mission-critical locations.

Bartenders voice their opinions on cocktail trends they would prefer never to see again. Their list includes over-garnished Bloody Marys, gatekeeping, crystal-clear cocktails, neon-flavored martinis and complex cocktails with too many ingredients. Bartenders also expressed a desire to move away from artificially flavored and colored drinks, lazy bartending and the misuse of the term "speakeasy."