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Current and breaking news about the foodservice industry
The goal of the program was to expose students to new foods and various cultures.
A pasta bar and a vegan station were added in response to student feedback.
Chefs say menuing the lesser-used fish is a cost-effective way to support local fisheries.
The school provides volunteers with free meal vouchers in exchange for honest reviews about their dining experiences.
Camp Howard will replace Silver Plate Award winner and former NACUFS president Mark LoParco.
The eatery houses three concepts with the goal of attracting both students and faculty.
Students at the University of California at Los Angeles have the opportunity to take cooking classes this quarter.
A new program aims to expose students to more local items and give them nutritious choices.
One offers sandwiches and made-to-order salads, while the other serves up Italian street fare.
The clinic had been facing backlash over its decision to change foodservice vendors.

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