Colleges feel pressure to drop Chick-fil-A 

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

July 26—In response to recent controversial statements made by Chick-Fil-A corporate leaders, students at seven universities have launched petitions demanding the removal of Chick-fil-A franchises on their campuses.

The petitions target officials at the University of Illinois, the University of Kansas, Indiana University-Purdue University Indianapolis, Ball State University, College of Charleston, Wichita State University and Minnesota State University.
The move comes after the company made a public stance against same-sex marriage.

“In the last several days, the president of Chick-fil-A, Dan Cathy, reaffirmed the company's anti-gay marriage stance and their allocation of funds to support organizations countering the marriage equality movement,” wrote James Castle, a law student at the University of Kansas, in his petition on Change.org, which was released in a press release. “Because Chick-fil-A's stance on gay rights could create a hostile environment for queer youth andallies, having a Chick-fil-A on campus deeply conflicts with The University of Kansas Mission on Values and the Chancellor's and Provost's personal commitments to diversity at KU.”

The student-led movement to block Chick-fil-A from college campuses began last fall when students at 11 schools launched petitions after a similar round of media coverage. One such student at Northeastern University started a petition that, after gaining just over 600 signatures, helped in stopping Chick-fil-A from opening a restaurant on its campus. 

More From FoodService Director

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

FSD Resources