Colleges & Universities

Latest Articles
Students are learning how to push colleges to purchase more fairly-traded, humanely raised, ecologically sound items called “real food.”
Building a blueprint for the future starts with meaningful design. Here's a look at The Edge dining facility at Michigan State University...
name cue card
We put all the information they need to know—temperature times, code blue, etc.—on a cue card in their badge holders, so they always have it with them.
UCSD 64 degrees
The university spent $12.1 million to renovate the Revelle Dining Commons into 64 Degrees and Roger’s Market.
NAFEM
The National Association of Foodservice Equipment Manufacturers Show got underway with 500-plus exhibitors touting their goods. Here are the top 5 trends.
When a Midwestern university celebrated Black History Month with a menu featuring fried chicken, collard greens and cornbread, students became offended.
A James Madison University sous chef is competing on Food Network’s “Guy’s Grocery Games,” fulfilling a dream borne of a childhood battle with brain cancer.
chicken pancakes
Instead of the trusty chicken and waffles, why not try chicken and pancakes? These bite-sized morsels are sure to be a hit at brunch.
rainbow chicken salad
The colors of the rainbow make this nutrient-rich chicken salad appealing to people of all ages.
Snapshots of all the recipes from the February 2015 issue featuring soft cheeses.

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