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menu development

Design

Design with purpose: Michigan State University

 By Paul King on Feb. 24, 2015

Building a blueprint for the future starts with meaningful design. Here's a look at The Edge dining facility at Michigan State University.

Operations

University commits to 20 percent threshold for sustainable food purchases

 Feb. 24, 2015

The University of Michigan says that by 2025 it will purchase at least 20 percent of its food from producers within a 250-mile radius of Ann Arbor.

Operations

New eating disorder on the rise at universities

Feb. 24, 2015

Nutritionists emphasize there’s no perfect diet as a new disorder called orthorexia nervosa – an unhealthy obsession with eating healthy - sweeps college campuses.

Operations

Was university’s Black History Month menu racist?

Feb. 23, 2015

When a Midwestern university celebrated Black History Month with a menu featuring fried chicken, collard greens and cornbread, students became offended.

Design

UCSD keeps it cool with 64 Degrees

By Paul King on Feb. 23, 2015

The university spent $12.1 million to renovate the Revelle Dining Commons into 64 Degrees and Roger’s Market.

Operations

Students tackle Sodexo Future Chefs: Health Snack Challenge

Feb. 23, 2015

With the help of school foodservice, students came together in competition to encourage creating healthy, kid-friendly foods.

Operations

From the Ritz to retirement

Feb. 20, 2015

Maryland retirement community is showing its commitment to high-end cuisine by hiring a classically French-trained, former Ritz-Carlton chef.

Menu

February 2015: Salads bulk up

Feb. 20, 2015

Snapshots of all the recipes from the February 2015 issue featuring salads.

Operations

University takes bite out of Asian Carp

Feb. 20, 2015

To combat the invasive fish, the University of Missouri is trying out recipes, which some students say taste like ground beef.

Menu

February 2015: Soft cheeses

Feb. 20, 2015

Snapshots of all the recipes from the February 2015 issue featuring soft cheeses.

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