Segment: Colleges & Universities

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We host many camps over the summer. In the past, parents of children with food allergies have been nervous about sending their kids to summer camp, even though we have an excellent allergen program...

We have a really strict no leniency policy where if we catch a student stealing, it’s a $100 fine, even if it’s your first time being caught. 

We switched our bread for grilled cheese sandwiches to whole wheat. 

We’ve put on an all-day event called PigStock, which features pork and bacon dishes, live music and prizes. 

Liz Simmonds, resident district manager for Bon Appetit at SAS, admires Ina Garten, dreams of the beaches of Greece and thinks cupcakes are overrated.

Danielle Kemp, Dining Services Dietitian, University of California, Santa Barbara, has made an impact on dining services by exceeding all expectations for special events planning, including innovative activities and restructuring dining services&rsqu

Concerns about healthy food and overall well-being are here to stay. So what exactly is working for non-commercial operators in the struggle to promote wellness? We spoke to operators to get 25 tips from their successful health and wellness programs.

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