Colleges & Universities

Latest Articles
"Meatless Monday"'s website asks students and professors to join hundreds of other university students to sign the pledge to replace meat, chicken and fish with plant-based meals each...
McGill University is currently filling slots in its Student-Run Cafe, a new addition that is part of a larger plan to move away from commercial tenants in favor of student-run food providers.
Changes to one St. Thomas University cafeteria are denying entry to students without meal cards, which students say cuts down on the opportunity for socialization.
The foodservice provider’s new executive chef at Franklin College hopes to improve the cafeteria’s food quality by bringing experience with celebrity chefs and a European education to the job.
pasta maker
A pasta machine can make the dough rolling process more efficient and the end product more consistent than if rolling hors d'oeuvres or desserts by hand...
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.
olive oil can
When you open a can of oil, make a hole in the corner diagonally across from the open end using the heel of a knife. This tiny opening helps air flow.
tape
To make it easier to deliver meals to off-site charter schools and summer feeding locations, Pinellas County Schools uses colored tape to close the boxes.
The Princeton Review asked 136,000 students at 380 colleges their candid opinion on everything from their school’s academic rigors to its food.
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.

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