Continue to Site >>>

Colleges & Universities

Operations

University of Michigan commits to make more than half its menu plant based by 2025

By Reyna Estrada on Dec. 01, 2022

The university is collaborating with the Humane Society of the United States to accomplish this goal.

Sustainability

At Notre Dame, sustainability is more than just ‘miles and carbon’

 By Reyna Estrada on Nov. 28, 2022

When it comes to local sourcing and food waste reduction, the university has hit hurdles. Here’s a look at how it’s working to overcome them.

Operations

Aladdin chef prepares indigenous meal for event honoring Native American cuisine

By Benita Gingerella on Nov. 21, 2022

Chef Anthony Bauer, a member of Turtle Mountain Band of Chippewa, prepared Smoked Bison on Gullet Bread.

Operations

A look at Dave’s Boathouse, Rollins College’s halal- and kosher-certified restaurant

By Reyna Estrada on Nov. 16, 2022

The concept, which was certified last year, is the only kosher and halal location within a 15-mile radius of the campus.

Operations

Metz Culinary Management introduces sushi hand-rolled on site in higher education

By Benita Gingerella on Nov. 15, 2022

The rolls are a new addition to the company’s grab-and-go concept, Chef Fresh.

Operations

North Carolina State offers Get Well Meal Kits for students on the mend

By Reyna Estrada on Nov. 10, 2022

The meal kits come stocked with a variety of snacks and drinks.

Sustainability

Sodexo hosts Weigh the Waste event at Southern Connecticut State University

By Reyna Estrada on Nov. 09, 2022

The university collected more than 1,700 pounds of food waste in one week.

Sustainability

The University of Wisconsin-Eau Claire is now home to two hydroponic ‘micro farms’

By Reyna Estrada on Nov. 07, 2022

Each vertical growing tower can produce as much as 2,000 square feet of outdoor farmland.

Workforce

University of Illinois dining halls are fully staffed, thanks to 2-hour shifts

By Patricia Cobe on Nov. 04, 2022

University Dining instituted "microshifts" that fit better into student schedules. The result erased staffing shortages.

Operations

Mississippi State to host chef pop-up

By Benita Gingerella on Nov. 02, 2022

Chef Mason Garcia will be at the school’s Fresh Food Company dining hall where he will serve shrimp and grits.

  • Page 14