Colleges & Universities

Latest Articles
Despite the recruitment challenges Paula Amols faces as director of dining at Murray State University, a strong sense of team helps on the retention side.
tattoo chef
Behind the swinging doors of noncommercial kitchens, tattoos don’t draw much contention, which is why at least one operator sees body art as a secret weapon.
pigs farm
Our dishwasher raises pigs, so the majority of the food waste goes to feeding them. A lot of residents worry about wasting food, so we reassure them.
The university is the first college to receive REAL certification for its efforts to promote nutrition in an environmentally friendly way.
The first major farmers market to open at the school, the Hostos Greenmarket also offers Bronxites another place to grab fresh produce.
BestColleges.com has ranked the 18 best dining halls in the nation according to taste, health and dietary preference.
The $1 million renovation, funded by foodservice provider Sodexo, is designed to give the space a casual, restaurant-like feel that lends itself to a hangout space as well as a dining area.
By creating a five-week cycle menu that changes depending on the season, a program funded through Iowa State University was able to increase the usage of Iowa-grown foods in four state school...
risotto white plate
Adding some pressure can help speed up the risotto-making process according to Steven Miller, director of culinary operations at Cornell University.
salad dressing shooters
During the 2015 MenuDirections Awards Dinner, our salad course was served with individual salad-dressing “shooters” [instead of one vessel for the table].

Pages

FSD Resources