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Colleges & Universities

People

Jeremy Elmore

 Nov. 16, 2012

Jeremy Elmore, sous chef at the University of Missouri in Columbia was a NACUFS intern at Ferris State University in 2006 and a culinary intern at Walt Disney World in 2004. At Mizzou, he has developed more than 100 recipes for the residential dining venu

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Recycle Oil

 Nov. 16, 2012

Clark Dining Hall at NCSU is teaming with the NCSU Biodiesel Club to reuse the waste fryer oil to make biodiesel for use on the NCSU Farm. This biodiesel is a nontoxic and biodegradable fuel that will help to power the equipment used on the NCSU farm, whi

Menu

The Dark Side of Chicken

By Pamela Parseghian on Nov. 15, 2012

When planning menus, make room for dark meat chicken, says Kathy Hayden, foodservice analyst at Mintel Menu Insights in Chicago. “I can easily see chicken drumsticks [being] as big as wings,” Hayden says. “Chicken wings used to be a thro

Operations

The Alumni Connection

By Paul King on Nov. 15, 2012

Dining Services staff at North Carolina State University believe they have the best sustainability program nobody knows about. So staff dietitian Lisa Eberhart, R.D., is leading an effort to change that by highlighting university alumni who are making the

Operations

Hooked on Themes

Nov. 14, 2012

Be it a trip to Oz or the round table, themed events at college and universities always bring the fun for students and staff. Though these events often require a lot of work, they also allow for the dining services staff to pull out all the stops in imple

Operations

Sodexo brings tastes of NY to Fordham

Nov. 14, 2012

Monthly chef series brings in NYC celebrity chefs.

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Fiber Race

Nov. 13, 2012

We had administration, faculty and students compete against each other to learn about fiber. Students had four fiber-related tasks to complete, such as building a fiber cereal pyramid. The participant who finished the fastest won a high-fiber cereal with

Operations

Illinois State eliminates table tents

Nov. 13, 2012

In the spring semester of 2013, Campus Dining Services at Illinois State University will eliminate the use of table tents in all of their dining centers.

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Learning Techniques

Nov. 13, 2012

We collaborated with our sustainable dining interns to create a “Basic Cooking Techniques” cooking class certification, which ranged from knife skills and sanitation to soups, sauces and proteins. Classes were also offered on sourcing and work

Operations

Energy Drinks, Specialty Coffee Expected to Grow in Colleges

Nov. 13, 2012

College operators think their customers want a jolt, with 35% of operators reporting that energy drinks will grow and 33% saying specialty coffee will. Tea is also predicted to be a growing category because of its health benefits; 20% of university operat

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