Colleges & Universities

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Foodservice professionals and educators attended the 2015 Massachusetts Farm to Cafeteria Conference to learn best practices and share ideas on how to improve their farm-to-school programs.
Campus dining services wants to buy local and sustainable products, but say students are often unwilling to pay more for sustainable meals.
Hand-picked student diners from UC Santa Barbara judged a four-course tasting menu.
asian noodle bowl
Rice noodles and chicken lighten up this asian bowl, while fresh herbs and veggies give it a bright pop of flavor.
Sixty-five percent of operators say they offer gluten-free items for customers. Sixty-three-percent say they buy the majority of these items from outside vendors.
naanini
A twist on the classic panini, this version is made with naan and features feta cheese.
The practice of adding better-for-you items into less nutritionally sound dishes is a practice employed by 46% of operators, according to The Big Picture.
Union representatives received email from Sodexo stating that two J Street workers would be laid off because of university-mandated cutbacks. But the university, facing a $20 million budget shortfall...
In response to student requests, Brandeis University now offers five meal periods per day: Breakfast, continental breakfast, lunch, limited lunch and dinner.
ramenrito
This burrito has everything: ramen, chicken, spam, eggs and more.

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