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University to close Peet’s coffee shops under pressure of Real Food Challenge

 Mar. 06, 2015

A study performed at the University of Utah showed only 11 percent of food on campus is “real.” Dining services is appeasing students by changing to locally-sourced coffee and other products.

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Equipment leak sickens cafeteria workers, disrupts school

 Mar. 06, 2015

A foul odor, determined to have come from old equipment, sickened two cafeteria workers and closed several classrooms.

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Top takeaways from MenuDirections 2015

Mar. 05, 2015

Here's a look at what MD attendees took away from MenuDirections 2015, from the food to the speakers.

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Cafeteria’s new sauce supplier: the students

Mar. 04, 2015

The high school students make the sauce as part of a new culinary program, then sell it to their school’s contracted foodservice manager, Aramark.

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4 strategies to stay ahead of a foodservice controversy

Mar. 04, 2015

Consumers are so keyed into social issues that the slightest comment about organics or GMOs could set off a food war, LYFE Kitchen’s Mike Donahue warned operators attending MenuDirections. He offered specifics on how to avoid a controversy on that and other fronts.

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Students petition to end contract with Sodexo

Mar. 04, 2015

Allegations of food poisoning and mistreatment of workers has some students petitioning for Loyola Marymount University to terminate its contract with Sodexo.

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IFMA names 2015 Silver Plate Award winners

Mar. 03, 2015

The four noncommercial honorees are Julie Jones, Mary Hill, Ed Sirhal and Nona Golledge.

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Golledge named Silver Plate winner in C&U

Mar. 03, 2015

The director of dining services at Kansas University has distinguished herself by giving students an extensive choice of new and renovated dining options.

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Houston students want a kitchen and leftovers to feed disadvantaged neighbors​

Mar. 03, 2015

A group of University of Houston students wants to start a "Campus Kitchen" to recycle leftover food from campus restaurants for families in need in the nearby Third Ward.

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Five Tips for College and University Foodservice Directors

Mar. 03, 2015

From slow-roasted meats to dressed-up sauces, here are suggestions to help any noncommercial kitchen.

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