Stanford University opens new dining center with education centerpiece

Oct. 4—Stanford University, in Palo Alto, Calif., recently opened its first new dining hall in 20 years, the Arrillaga Family Dining Commons.

The new hall features non-stop meal service from 7:30 a.m. to 8:00 p.m., Monday through Friday; as well as brunch and dinner options during the weekend and late-night service daily, according to an article in The Stanford Daily. The location’s late-night food location, The Dish, will open Oct. 6.

According to the department’s website, the two-story, 26,000-square-foot dining hall features a “Culinary Studio,” where students, faculty and staff can learn about food through cooking classes and demonstrations developed by the dining services team. The suite features video cameras at the cooking station so that audiences will be able to engage in the cooking production.

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Industry News & Opinion

Billerica Memorial High School in Billerica, Mass., is turning to a little friendly competition to get students excited for lunch, Wicked Local Billerica reports.

Throughout the month, the school is hosting a sandwich competiton between its principal and vice principals. Each contestant created a sandwich to be added to the lunch menu for one week, from which a winner will be chosen.

The competition was proposed by Director of School Nutrition April Laskey, who said she was surprised by how responsive people were to the idea.

Read the full story via billerica....

Industry News & Opinion

Just over 100 foodservice workers at Mayo Clinic in Rochester, Minn., have voted to join a branch of the Service Employees International Union, KIMT reports.

SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

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“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

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Industry News & Opinion

The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

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