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Opening the door to dietary discussions

 Mar. 10, 2014

Concerned parents visiting campus and an increased number of students enrolling with special dietary needs propelled the dining services staff at Eastern Washington University, in Cheney, to host a series of open forums for students to share dietary concerns.

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Whoo Deli wows Rice students

 Mar. 10, 2014

Traditionally, Rice University, in Houston, has contracted out retail spaces to local restaurateurs. That includes an Asian restaurant, a Mediterranean grill and a convenience store, all operated by outside entities, according to Executive Chef Johnny Curet.

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Greens beyond lettuce

By Lindsey Ramsey on Mar. 10, 2014

You know you’ve hit the big time when there’s a commercial about you during the Super Bowl. Such is the case with kale.

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Harvard's Undergraduate Council proposes to keep dining halls open during spring break

Mar. 10, 2014

Members of the Undergraduate Council’s Student Life Committee met with officials from Harvard University Dining Services on Feb. 28 to discuss plans to keep the dining halls open during spring break next week.

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Foodservice operations protest food safety 'glove law'

Mar. 07, 2014

State lawmakers have passed a new food safety law that they wish they hadn't.

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Study links energy drinks to risky behaviors among teens

Mar. 06, 2014

Consuming highly caffeinated energy drinks like Amp, Red Bull or Rockstar could be a telltale sign of other problems for high school students, according to a Canadian study.

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Peanut butter bar

Mar. 06, 2014

In October, our Fresh Start Mondays program at Case Dining Hall, in partnership with the National Peanut Board, featured a peanut butter bar complete with a variety of peanut butter preparations.

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Dining hall to offer vegetarian, vegan station

Mar. 06, 2014

A Bowling Green State University dining facility will be the first dining hall on campus with a vegan and vegetarian friendly station.

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California dining commons host vegetarian cooking competition

Mar. 05, 2014

On Feb. 24, the UC Davis Dining Commons hosted the Green Chef Challenge. Teams of students, each representing one of the three dining commons — Cuarto, Segundo and Tercero — competed to craft a vegetarian dish using produce from the Student Farm.

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Dining hall hosts 150-mile meal

Mar. 05, 2014

Williams College's 150-mile meal featured local foods raised and grown within a 150-mile radius of campus to support their sustainable food initiative.

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