menu development

Spicy Taco Mix
The Burrowing Owl, a casual vegan spot, uses this meatless mix in tacos, salads and burritos. Textured soy protein stands in for ground beef or turkey and vegan cheese tops the burrito.
Pear and Sweet Potato Thai Red Curry
Nutrient-dense sweet potatoes partner with pears, carrots, onions and bell peppers in this colorful Thai-inspired dish. Served over rice, it makes for a well-balanced vegetarian meal that hits popular ethnic flavor notes.
Washington College switched its dining hall from self-serve to assisted-service to lessen the chances of students getting sick, but the change has drawn mixed reviews.
University of Connecticut dining services is trying what it says is an increasingly popular menu ingredient: crickets.
The New School’s new executive chef has introduced such items as a Korean vegan burger with pickled cabbage, a Yucateco Whitefish taco and a create-your-own ramen bowl.
ramen bowl
The number of international students studying at U.S. universities grew to an all-time high of 886,052 students in the 2013-14 school year, said IIE.
Fruited Quinoa Salad
Quinoa helps meet the challenge that meatless eaters sometimes face: getting enough protein into meals. The ancient grain delivers a protein punch in this salad, balanced by a variety of winter fruits and a lemony vinaigrette.
The foodservice contractor is reinstating Drake University’s Dining Student Board of Directors after a three-year hiatus, allowing students to collaborate with foodservice officials.
Responding to feedback from a growing population of Asian students, Boston University opened a new dining hall station that aims to serve traditional Asian cuisine.
Ten schools in a New York district are participating in the Local foods for local kids program, where food from local farms and suppliers will be served in the cafeterias.

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