Three eastern South Dakota universities are expanding their student centers this summer, a move necessary to accommodate growing enrollments.
The increases range from 6% to 8.3%, depending on the type of meal.
Partnership makes dining services exclusive caterer at athletic venues.
Commitment to serve healthy food part of initiative.
Recognized for buying from campus farm and other initiatives.
Deciding which certification to go with is a challenge.
Magazine challenges chefs to create meal that fits new meal regs.
Five schools chosen to participate in pilot program.
Kiosks offer calorie counts and allergen information.
New made-to-order station satisfies students.
Everyone, it seems, wants to offer us tips on healthier eating. Even the Centers for Disease Control and Prevention has gotten into the act.
Industry News & OpinionView All
The School Nutrition Association’s latest position paper calls on Congress to consider changes prior to the Healthy, Hungry-Free Kids Act reauthorization.
Managing Your BusinessView All
Two New England universities affected by Winter Storm Juno share their best practices for operating a foodservice department during a major weather event.
Ideas & InnovationView All