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Colleges & Universities

Operations

Price increase on deck for U. of Oklahoma

 Apr. 24, 2012

Adminstrators planning for 3.5% increase in food costs.

Operations

Study: Trayless dining reduces food waste by 15 million pounds

 Apr. 23, 2012

Aramark study showed trayless reduces about two ounces of waste per person, per meal.

Operations

Local is the focus on "sustainability day"

Apr. 23, 2012

Dining hall partnered with local restaurant to bring sustainable food to campus.

Operations

U of Rhode Island combating food waste

Apr. 19, 2012

When composting isn't possible, other ways to reduce waste are vital.

Operations

U of Georgia makes commitment to healthy options

Apr. 19, 2012

Despite lack of government regulations, university promotes health to students.

Operations

Maryland dining sees counts increase with expanded hours

Apr. 18, 2012

Dining Hall sees 200 more students each night

People

Mae Ikerd

Apr. 17, 2012

The Food Zoo at the University of Montana, Missoula, averages 2,600 meals per day, or roughly 583,000 meals total. As production manager, Mae Ikerd is directly responsible for the proper ordering, receiving, storage, safety and inventory of approximately

Operations

Burgers are 100% local beef at Luther College

Apr. 17, 2012

Last year 20% of food purchases at Luther were from local sources.

Design

Anatomy of a Food Truck, University of California, Riverside

Apr. 17, 2012

What makes a successful food truck? FSD spoke to Gustavo Plascencia, general manager of safety, sustainability and projects for Dining Services at the University of California, Riverside, about his department's food truck, the Culinary Chameleon. Plas

Operations

Front-of-house managers act as concierges at MIT

Apr. 16, 2012

Bon Appetit managers are there to ensure high-quality dining experience.

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