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Colleges & Universities

Operations

Duke U. plans renvoation, new dining options

 Jul. 02, 2013

West Union renovation causes stir among students bemoaning loss of dining options

Operations

Sodexo Takes Over Contract at Brandeis

 Jul. 01, 2013

On Monday morning, Sodexo will officially replace Aramark as the Brandeis’ dining services provider.

Operations

Hawaii University Vows to Cut Waste

Jul. 01, 2013

Dining services' Weigh the Waste program teaches students importance of waste reduction.

Menu

Signature Series: Pizza

Jun. 30, 2013

The sheer number of creative combinations that can be put on a pizza are staggering. But what makes a pizza really stand out among the classics? As part of our ongoing Signature Series, FSD spoke to operators about what specialty pizzas their customers go crazy for.

Operations

Dining services to receive fruit of campus trees

Jun. 27, 2013

Campus arboretum installing nets to catch mesquite seed pods.

People

Christopher Dunham

Jun. 26, 2013

Christopher Dunham, sustainability coordinator for University Dining at North Carolina State University in Raleigh, N.C., is the driving force at the NC State sustainability program which promotes local purchasing by showcasing NC State connections. &nbsp

Operations

The Big Idea 2013: Aquaponic Farming

Jun. 26, 2013

We installed a closed-loop aquaponics food production system in our residential dining hall, the Food Zoo. This is an extension of our larger campus food production program and is a way to grow indoors, year-round, to the delight of our students and guest

Menu

Three Takes On: Barbecue

Jun. 26, 2013

Three Takes On offers several different versions of the same classic dish. This month: Barbecue.

Operations

Retail offering overview

Jun. 26, 2013

Most soups offered in college and healthcare retail operations are self branded and made on site. Most retail locations on college and healthcare campuses do not offer roller grills.

Menu

Sweet Substitutes

By Marygrace Taylor on Jun. 26, 2013

The average American eats more than twice the recommended limit of six to nine teaspoons per day of added sugar. Here’s how non-commercial operators are helping their diners cut down on sugar intake by creating low- and no-sugar dishes that retain t

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