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Colleges & Universities

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Students get more dining options with college's new contract

 Aug. 07, 2013

With Sodexo's takeover of Emerson's program, more meal plan options are being introduced.

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Report Shows More Students Opt to Dine on College Campuses

 Aug. 06, 2013

The number of students opting to stay on campus for their dining needs has increased to pre-recession levels, according to a new report. One of the main reasons for the uptick: menu variety. According to Technomic Inc.’s College and University Trend

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FDA releases guidelines on gluten-free food labeling

Aug. 05, 2013

A gluten-free item cannot contain more than 20 parts per million of gluten.

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College's herb garden to bring fresh product to campus meals

Aug. 05, 2013

Salisbury University planted rooftop garden after visiting other campus's farms.

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New Michigan college to teach sustainable food production

Aug. 05, 2013

The $42 million campus will also provide local produce for nearby Bronson Methodist Hospital.

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Culinary Camp Offers Kids a Chance to Live Their Dream

By Steven Johnson on Jul. 30, 2013

While summer vacation for many kids means endless hours in front of a television or computer screen, one group of middle school children recently got the opportunity to live out their culinary dreams. In June, 11 kids took part in a five-day, four-night o

Steal This Idea

Invite Peers

Jul. 29, 2013

Leverage the strength of other dining services’ operations by creating a dining event around them. Invite chefs from other locations into your facility to prepare their operations' signature dishes.

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Healthy Oils

By Marygrace Taylor on Jul. 29, 2013

Fat makes you fat? Not anymore, say most experts. In fact, oils like olive and canola are now thought to boost heart health because they are high in unsaturated fats. No wonder they’re becoming the lipids of choice in homes and restaurants. Here&rsq

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Maine college director works to eliminate community hunger

Jul. 29, 2013

Director developed passion for food following accident.

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Beverages: Local Connection

By Kate Parham Kordsmeier on Jul. 29, 2013

Mass-produced coffee is falling out of favor, and fast. Now customers want local, sustainable options roasted fresh. So it’s no surprise many operators are partnering with local roasters. Take the University of Rochester, in New York, which has

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