Segment: Colleges & Universities

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Indiana University Dietetic Technician Susan Herr says dining services has improved the nutritional content of food offerings on c

We invited chefs/restaurateurs to serve one of their signature items in our dining halls all in one night. 

We developed a line of housemade gluten-free/vegan burgers. We bound them with processed Rice Chex, garbanzo bean flour and/or flax seeds. This change increased our healthy burger consumption by 75%.

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