Colleges & Universities

Latest Articles
gluten-free-bakery
University of Connecticut’s chefs have begun whipping up gluten-free desserts in house to better meet student demand.
spiced pork grape kebab
Pork production has rebounded from the porcine virus that affected hog supply in 2013 and 2014.
walnut lasagna
An ounce of walnuts contains four grams of protein, and when combined with the cheese in this meatless lasagna, the recipe makes a protein-rich vegetarian menu item.
SaveOnEnergy.com took the top basketball schools in the nation, pitted them against each other bracket-style, and crowned the “Nation’s Greenest University.”
Thanks to a new long-term contract with Chartwells, a Michigan university is planning a $3.5 million food court renovation and expansion.
A study published by food sensory expert Charles Spence says the sounds foods make when they are eaten can affect how we perceive their flavors.
massaman beef
To offer guests beef without destroying his margins, Chef Kucy transforms more economical sirloin tip into a Thai-style curry.
For the second time, Vermont legislators voted down legislation that would have protected employees who use a company benefit, such as a sick day, from employer retribution.
An environmental advocacy group offers several tips to reduce waste and save money—and explains that foodservice departments have a major part to play in the process.

Last month, I suggested that it might be time to put an end to the special dinners that many institutions stage to celebrate Black History Month.

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