Current and breaking news about the foodservice industry
Chinese sticky rice and Japanese sushi rice are now offered at all campus dining halls.
Researchers found that when offered a salad bar, 64% of students ate more produce.
High school students encourage younger ones to eat vegetables as part of the new “got veggies?” campaign.
If the agreement passes, employees could be back in the dining halls as soon as Thursday.
The plates began disappearing after Boston College switched to reusable ware as part of a sustainability initiative.
Administrative staff created sandwiches to be added to the menu for a limited time.
Just over 100 employees will join a branch of the Service Employees International Union.
The lift is aimed to reduce waste, as students were rejecting plain milk and throwing away the containers.
The extra money gives students more flexibility to eat outside of the dining halls.
The vendor aims to reduce on-site emissions by 34% in under 10 years.


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