Colleges & Universities

Operations

Colleges feel pressure to drop Chick-fil-A 

Students at seven universities fight back against company's gay marriage stance.

Operations

NACUFS names new executive director

Gretchen Couraud comes to NACUFS with more than 25 years of nonprofit and association management experience.

Compiling our 2nd annual Big Idea issue got us thinking about another type of idea. The idea that sounds great in theory but just didn’t fly in reality. We polled some operators to see if they would share what ended up being some of their worst ideas in the hope that you could learn from their pain.

Ginne Dunleavy, director of dining at the Rhode Island School of Design in Providence, R.I., wishes she could sing, hates finding a parking space and keeps some telling ingredients in her fridge.

Resolution estimates it would cost $95,000 a year to change the fiscal rule to allow employees to have a free meal.

We have student culinary and dietary interns work on reducing fats and sodium in recipes. We also have them support educators and help with the rollouts of programs. 

This month, FoodService Director kicks off its third annual Goldies Awards. Entry forms and rules for the competition, which is co-sponsored by FSD and The Culinary Institute of America, can be found at foodservicedirector.com/goldies.

We partnered with our campus dairy to develop a replacement ice cream product for our soft-serve machines. We were able to achieve a better product at a lower cost, while expanding one of our sustainable programs. We use liquid milk from the NC State dair

We have a group called the Food Recovery Network, which is a group of students who volunteer each night and after special events to pick up all the usable leftovers and distribute them to area homeless shelters. Our department is helping them establish a

International students report increased fast food consumption; study supports fast food impact as students age.

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