Colleges & Universities

Operations

Campus fast food may have big impact on international students

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

Operations

Pigs to the Rescue

When the dining department at Western Michigan University was looking at ways to be more environmentally sound regarding food waste, the department’s first choice was a composting program, according to Judy Gipper, dining services director. However,

Last fall, we opened Arrillaga Family Dining Commons, a state-of-the-art dining facility with a central production kitchen. The dining hall features Performance Dining, which was developed by Stanford Dining in partnership with Stanford Athletics, the Sch

Marine Stewardship Council certification allows Cornell to serve sustainable seafood.

Award winners honored at NACUFS national conference in Boston.

We recently went through our catering menu and looked at it in terms of health and allergens. We are always getting questions from customers about allergens or what items are gluten free on the catering menu. So we made an allergen-focused catering menu.&

We found our customers needed a faster and easier way to get their midday meals. With the popularity of smartphones growing, particularly on our corporate and college campuses, we decided to find a way to make ordering food easier and faster. We already h

Market will remain open weekly through end of Conn. growing season.

We’re looking at our fall menu as we are really revolutionizing campus cuisine. One of our key objectives is celebrating the diversity of the student population through food. We’ve got students from across the globe. So a big part of redesigni

The Original Burger Co. was developed to fill a need in the Sodexo portfolio for a quick-service burger concept. It’s all about customization. It’s all about quality in the customization of those ingredients, and that customers can get it fast

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