Colleges & Universities

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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.
chefs prepping
Operators who have taken the renovation plunge find that planning, communication and some improvisation are critical to keeping operations humming.
While students can visit the bar at events such as corporate recruiting, the University of Michigan doesn’t serve alcohol at student-run gatherings.
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.
With an integral role in the nutritional lives of students, employees, patients and seniors, FSDs are called upon to support, nurture and shape communities.
For operators taking cues from diners clamoring for healthier options, Beefsteak has proven that a veggie-forward approach can be a success.
jill horst
Jill Horst, director of residential dining services at the University of California, Santa Barbara, increased sustainable food purchases by 38 percent.
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.

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