Colleges & Universities

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mushroom stem assortment
The University of Montana started playing with fermenting things that people used to throw out—the stems of mushrooms, the gills of portabella mushrooms.
jill horst
Jill Horst, director of residential dining services at the University of California, Santa Barbara, increased sustainable food purchases by 38 percent.
chicken cranberry tray
The number of children with a food allergy rose 18 percent from 1997 to 2007, however, just 38 percent of K-12 operators had allergy training in the past year.
While students can visit the bar at events such as corporate recruiting, the University of Michigan doesn’t serve alcohol at student-run gatherings.
chefs prepping
Operators who have taken the renovation plunge find that planning, communication and some improvisation are critical to keeping operations humming.
While some New York City restaurants railed against a ban on polystyrene packaging, which was recently overturned, Columbia University was years ahead of the game.
food truck students
Beyond the basic rules of operating a truck safely, laws for mobile eateries vary, so check all local ordinances before proceeding with a food truck.
food truck graphic
The booming food truck scene of the last decade has operators considering how the trend could work at their college campus, school or company.
almond milk almonds
Cow’s milk is the most common food allergy among babies and young children—2.5 percent of the population experience an adverse reaction, says the CDC.
The Princeton Review asked 136,000 students at 380 colleges their candid opinion on everything from their school’s academic rigors to its food.

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