A caravan of food trucks

Food trucks are among the hottest trends in college dining. Here are some new examples.

Food trucks are becoming almost ubiquitous on college campuses. Each year more universities get in on this new revenue stream, and some campuses with trucks are adding another to the mix. The designs and menus often reflect the culture of the university, and the uses are almost as varied as the designs. In addition to serving as mega-kiosks, food trucks are mobile concession stands, temporary grab-and-go outlets for spaces being renovated and even mobile kitchens that can allow catering departments to operate in venues where kitchens do not exist. This month, FSD takes a look at five of the newest food trucks to appear.

Dining Hall Supervisor Nick Krause and Group Leader Nicole Bates show off examples of the twisted gyro burger popular at Rutgers’ Knight Wagon.

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From Barilla.

With younger consumers eager to explore new flavors and better-for-you options, whole-grain pasta is winning greater acceptance in American diets.

As more and more college and university students seek out whole grains in their meals, dishes featuring whole grains are on-deck to become menu mainstays.

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