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Third-party certification improves healthy option consumption at UMass

 Sep. 03, 2013

Creating a restaurant-quality experience has long been a goal for dining services at the University of Massachusetts, in Amherst. So when the idea to bring in a third party to validate the department’s healthy options arose, Garett DiStefano, direct

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Tossing the Fryer

 By Marygrace Taylor on Sep. 03, 2013

Used to be, if you wanted to guarantee a dish’s popularity, just fry it. But as both diners and public policy makers have continued to push for healthier meal options, non-commercial operators are leaving fried foods by the wayside in favor of those

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Managing Food Allergies

Sep. 03, 2013

We host many camps over the summer. In the past, parents of children with food allergies have been nervous about sending their kids to summer camp, even though we have an excellent allergen program. 

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What You Need To Know: September 2013

Sep. 03, 2013

Earlier this year, foodservice consultant Paul Fairbrook got a chance to attend the grand opening of the Bulgaria Student Center at the American University in Bulgaria (AUBG), in Blagoevgrad. The foodservice design took its cues from Berkshire Dining Comm

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Selling the Bacon

Sep. 03, 2013

We’ve put on an all-day event called PigStock, which features pork and bacon dishes, live music and prizes. 

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A Healthier Grilled Cheese Sandwich

Sep. 03, 2013

We switched our bread for grilled cheese sandwiches to whole wheat. 

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Taking on Trash

Sep. 03, 2013

Cal Dining at the University of California, Berkeley, has found a way to reduce food waste with an approach that examines the problem before the first onion is cut or tomato is sliced.    

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Soup Season

By Kate Parham Kordsmeier on Sep. 03, 2013

Fall is just around the corner. Get a jump-start on soup season with some cream-based options that are sure to comfort and satisfy your customers. 

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To Catch a Thief

Sep. 03, 2013

We have a really strict no leniency policy where if we catch a student stealing, it’s a $100 fine, even if it’s your first time being caught. 

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UConn Storrs adds new sustainably prepared meals to dining plan

Aug. 29, 2013

Comfort food ranks top on the list of important student needs.

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