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FSD C&U Spotlight

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Sodexo beefs up U of L summer menu

 Jun. 02, 2015

Sodexo is beefing up its freshman orientation at the University of Louisville, offering 15 to 20 different menus that will be rotated throughout the different sessions.

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3 restaurant trends we’re tracking

 By Sara Rush Wirth on Jun. 02, 2015

Consumers want foodservice operators to dig deeper on health, “natural” ingredients and local sourcing. Here’s how your streetside competition is responding.

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Dartmouth College students found nonprofit to stop campus food waste

Jun. 02, 2015

Dartmouth Feeding Neighbors collects about 150 pounds of food a few times a week and delivers it to the Upper Valley Haven shelter.

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Mobile kitchen offers students convenient meals

May 05, 2015

Joe’s Food Truck, a mobile kitchen option at Cal U, offers students a convenient place to grab food if their classes aren’t located near the dining hall.

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More than half of college students experience food insecurities, study says

May 05, 2015

A Western Oregon University study reported that food-insecure students regularly reduce the size of their meals, skip meals or don't eat at all.

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Aspiring dietician named NACUFS’ Food Services Student Employee of the Year

May 05, 2015

A University of Wisconsin-Stevens Point bakery student manager will receive a $5,000 scholarship to put toward her dietetics degree.

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10 foods students pig out on during finals

May 05, 2015

According to GrubHub, student deliveries more than double during finals week. See the most popular foods students are ordering.

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University preps to make fall menu better this summer

May 05, 2015

Iowa State’s dining services asks for feedback to meet all students’ dietary and nutritional needs.

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University of Wisconsin tries to keep delivery in-house

By Katie Fanuko on May 05, 2015

Delivery business is already doubling ahead of finals week, despite outside competition rated among the stiffest in the nation.

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Farm-to-table isn’t enough, celebrity chef tells college crowd

Mar. 31, 2015

Chef Dan Barber spoke about using "the whole farm," including repurposing waste into main dishes, to “support the ecology."

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