Colleges & Universities

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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.
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.
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.
hake fish plate
The overuse of fisheries has operators going beyond produce in their sustainability endeavors and turning their efforts toward lakes and oceans.

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