Colleges & Universities

Menu

Sodexo vows half of its college menus will soon be plant-based

The foodservice provider is increasing its commitment to plant-based cuisine on campus.

Operations

Carnegie Mellon serves as both a testing ground and longtime home for local restaurants

The dining program seeks to offer students a true “flavor of Pittsburgh” through five concepts that have been on campus for more than 20 years and others that are brand new.

Chartwells Higher Ed’s national director of sustainability is using her role to create positive impacts on the environment, both big and small.

Loyola University welcomed Dillard students and employees to its dining halls when their campus went dark for several days.

The dining team at the University of Wisconsin at Green Bay aims to combat food insecurity as well as food waste.

Chef Eric Pearce and his team have come up with a formula for dishes that are full of nutrition, flavor and creativity.

From a triple-decker sandwich to Korean tacos and peanut butter pie, these items could never be taken off the menu without causing a student uprising.

The partnership will provide healthy meals for 500,000 college students and raise awareness about food insecurity on campus.

The Higher Education Enhancement Act is now headed to Governor Mike DeWine’s desk.

Under SB 1164, Florida college institutions, contracted foodservice providers and other state entities would be required to prioritize commodities grown or processed locally

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