FoodService Director’s 2015 College and University Census polled 167 operators nationwide on their biggest trends. Here are the facts about our respondents.
After being served breakfasts and lunches high in omega-3 fatty acids for eight weeks, students at one Michigan school are now calmer and more focused, according to a new study.
New research out of Iowa State University shows consumers were willing to spend more for genetically modified potatoes containing reduced amounts of carcinogens.
Study published in Pediatrics indicates that children and teens consumed an additional 84 calories and 230 calories, respectively, on days that they eat pizza. However, researchers also indicated...
It might be a cliche to say that campus food at college is terrible, but that doesn’t mean it’s not always true. There are a number of factors that contribute to this assumption: the cost of food,...
