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Colleges & Universities

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75 best American colleges for food

 Aug. 28, 2015

Bowdoin College and New York’s Columbia University top The Daily Meal’s list of colleges for best food.

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12 colleges leading the way for sustainable dining

 Aug. 27, 2015

American University in Washington D.C. and Boston University top Food Tank’s list of universities purchasing and preparing food sustainably

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Aramark to take over University of Akron foodservice

Aug. 26, 2015

The university, which has run its own foodservice since it was founded, is hiring Aramark to take over dining services.

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University hires restaurateur, chef as new director of dining services

By Bianca N. Herron on Aug. 26, 2015

Cal DeMercurio joins Chartwells at the California-based Simpson University.

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College adds free-produce program for students

Aug. 25, 2015

Miami Dade College’s north campus will now offer students free produce, in addition to its established food pantry stocked with non-perishable food items.

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UVM dining to purchase veggies from food hub

Aug. 25, 2015

Intervale Food Hub is now an “approved vendor” of the University of Vermont and expects to sell local produce worth $50,000 to the university before the end of the year—roughly $3,000 per week for the upcoming semester.

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University debuts new cafeteria, adds restaurants

Aug. 24, 2015

In addition to its new Fresh Market cafeteria, Mississippi State University has added Moe’s Southwest Grill and Insomnia Cookies to its roster of campus food options.

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Miami University debuts new dining facility

Aug. 19, 2015

The university’s newly renovated Garden Commons dining hall features a salad and fruit bar, Asian and Italian food stations, and a grab-and-go convenience store.

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UNC-Chapel Hill top winner in NACUFS’ sustainability awards

By Bianca N. Herron on Aug. 19, 2015

The university’s dining services was named the Grand Prize winner in the association’s 2015 Sustainability Awards competition.

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Fight for local food arrives at University of Maine

Aug. 19, 2015

A coalition of food, farming and advocacy groups, along with students and staff, are working together to urge the UMaine system to purchase more locally sourced products.

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