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Colleges & Universities

Sustainability

The University of Texas makes half of its meals plant-based

By Benita Gingerella on Mar. 13, 2024

The school partnered with the Humane Society of the United States to increase its plant-based offerings.

Menu

The University of Pittsburgh expands dining options with two new concepts

By Reyna Estrada on Mar. 11, 2024

Pitt Eats, managed by Chartwells Higher Education, recently opened Kokumi and Briny Pickle on campus.

Design

How Cal Poly's new eatery is creating connection on campus

By Benita Gingerella on Mar. 11, 2024

1901 Marketplace provides students with a place to eat, work and build lasting memories with their peers.

Technology & Equipment

In 2023 Grubhub Campus saw its best year yet

By Reyna Estrada on Mar. 08, 2024

Grubhub marketplace orders grew 30% and Grubhub partners grew 20% in 2023.

Operations

Liberty University and Sodexo show employee appreciation with a carnival extravaganza

By Reyna Estrada on Mar. 07, 2024

Liberty University’s dining team and Sodexo recently hosted an employee appreciation day in the form of a carnival experience.

Technology & Equipment

Darthmouth Tuck School of Business tries out Mashgin's AI-self checkout

By Reyna Estrada on Mar. 06, 2024

Mashgin’s AI-self checkout allows diners to check out in under 15 seconds on average.

Operations

New Jersey bill would allow students to donate unused meal plan funds

By Benita Gingerella on Mar. 04, 2024

The donations would go to food banks in the state.

Operations

Sodexo brings fresh produce to the University of Denver's food pantry

By Reyna Estrada on Mar. 01, 2024

The university has partnered with Sodexo, which now provides fresh produce to the food pantry.

Sustainability

Kent State University doubles its plant-based commitment

By Reyna Estrada on Feb. 27, 2024

The university has set a goal to have 30% of its meals be plant-based in both residential and retail operations by 2026.

Menu

Texas Christian University's latest dining pop-up aims to push students out of their comfort zone

By Benita Gingerella on Feb. 26, 2024

When designing the menu for pasta concept Al Moro, Executive Culinary Director Mike Smith didn’t want to mimic the offerings commonly found at Italian casual dining restaurants.

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