Segment: Colleges & Universities

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Getting students engaged was top of mind for the North Carolina State University's dining services sustainability team when designing the My Roots are at NC State program. The program has two goals—to get students interested in the department&rs

We provide recipes that can be prepared in the dorm room using items from the dining hall. Students can get a takeout container, take it back to their dorm kitchen and make a great stir-fry, for...

We have a Create-Your-Own Bowl concept at our exhibition station. We start with a grain base, which can be farro, quinoa or brown rice. Then customers can select a protein, be it chicken or tempeh,...

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