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Signature Series: Bread

 By Becky Schilling on Apr. 10, 2014

As part of our ongoing Signature Series, we asked operators to share their signature bread recipes, including two versions of cinnamon rolls, multigrain rolls and focaccia.

Operations

Univ. of Fla. voted favorite vegan-friendly college

 Apr. 09, 2014

UF was voted the Favorite Vegan-Friendly college in the large school category in a contest by peta2, the youth outreach division of the animal rights group PETA.

Operations

Should NYU students care about labeling GMO foods in dining halls?

Apr. 09, 2014

Keith Kloor, an environmental journalist and NYU professor, sighs into the recorder. “The studies have not shown that organic food is any more nutritional. It doesn’t have a higher nutritional … value than conventional foods,” he says, in response to a series of questions concerning the healthiness of genetically modified food.

People

University of Michigan establishes new position for Sustainable Food Program

Apr. 08, 2014

The University of Michigan, in Ann Arbor, has appointed Emily Canosa as manager of the university’s Sustainable Food Program (UMSFP).

People

UConn promotes Dennis Pierce to executive director

Apr. 08, 2014

Dennis Pierce has been promoted to executive director of dining services reporting to the vice president for student affairs at the University of Connecticut, in Storrs.

Operations

Haverford starts composting program

Apr. 07, 2014

Even though Haverford may lag behind some of our fellow liberal arts colleges in its dedication to recycling and conservation, it is definitely taking steps to show greater initiative.

Operations

Purchasing equipment top budget challenge

Apr. 07, 2014

Four out of 10 operators indicated that finding the money to purchase new equipment and an overall declining budget were their top budget challenges.

Steal This Idea

Alumni inspiration

Apr. 07, 2014

We are constantly looking for ways to improve the dining experience on a limited budget. For three or four years, I wanted to paint a mural on the wall of our cafeteria space, but budgets didn’t allow for it.

Operations

2014 C&U Census: Meal plan participation remains static

By Becky Schilling on Apr. 06, 2014

Gluten-free menu items to increase and a look at local sourcing also included in the 2014 College and University Census.

Operations

University of Texas students favor bananas

Apr. 04, 2014

Students consume about 77 percent more bananas than they do apples, according to 2013 data from the Division of Housing and Food Service, making them the most popular fruit sold by the university.

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