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Colleges & Universities

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2014 Silver Plate: Mark LoParco

 By Megan Warmouth on Jun. 09, 2014

Raised in upstate New York, Mark LoParco’s interest in sustainable food systems began early in life.

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Exploring Latin American

 By Kate Parham Kordsmeier on Jun. 09, 2014

Tapping staff expertise helps create authentic dishes from our Southern neighbors.

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Univ. of Maryland food truck to return to campus with new vehicle

Jun. 09, 2014

After more than two months out of commission, the Green Tidings food truck will return to the campus, Dining Services officials said.

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Full-meal cookies

Jun. 09, 2014

Our nutritionist Tanya Williams created the Bison Mealz! Cookie to offer the nutritional benefits of a full meal when eaten with milk or a milk replacement and a serving of fruit.

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Make a tomato upgrade

By Lindsey Ramsey on Jun. 09, 2014

With their variety of shapes, colors and tastes, heirloom tomatoes have become highly coveted by non-commercial chefs—when they can get them.

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Menu inspiration

Jun. 09, 2014

Schools are significantly more likely to get menu ideas from trade shows/conferences (63%) than any other segment.

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Approachable sushi

Jun. 06, 2014

Make sushi more palatable to a wider, less adventurous audience by substituting the fish for more recognizable proteins.

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N.C. State University takes steps to avoid future dining controversy

Jun. 04, 2014

Students commented on a recent Cinco de Mayo event and felt it was offensive.

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University of Maryland kicks off sustainable campus farm

By Megan Warmouth on Jun. 04, 2014

In late April, the University of Maryland (UMD) dining services team, in College Park, launched the Terp Farm, the university’s new sustainable vegetable farm.

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Denison University works with Food Recovery Network to donate leftover food

Jun. 04, 2014

In November 2013, Denison University became the first Ohio school to join the national Food Recovery Network — taking leftover dining hall food and, rather than tossing it, donating it to area agencies that fight hunger.

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