Colleges & Universities

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A group on Northwestern University students are working with Sodexo to determine how much of the food served at dining halls is “ecologically sound, community-based, humanely produced or fair trade.”
A study performed at the University of Utah showed only 11 percent of food on campus is “real.” Dining services is appeasing students by changing to locally-sourced coffee and other products.
ful medames salad
The beans, tomato and fresh herbs in this salad make it a perfect side for barbecues.
Here's a look at what MD attendees took away from MenuDirections 2015, from the food to the speakers...
artichoke cannelloni
These low-carb cannelloni are made with egg-roll wraps instead of pasta and are filled with vegetables and a blend of cheeses.
food containers leftovers
The person who is wrapping up and labeling leftovers is required to tell the next-day staff at least one way the leftovers can be used.

From drinking more red wine to crisis management, non-commercial operators learned important lessons at MenuDirections 2015.

Allegations of food poisoning and mistreatment of workers has some students petitioning for Loyola Marymount University to terminate its contract with Sodexo.
Consumers are so keyed into social issues that the slightest comment about organics or GMOs could set off a food war, LYFE Kitchen’s Mike Donahue warned operators attending MenuDirections. He offered...
grilled vegetable napoleon
Dress up servings of vegetables by making a napoleon with layers or puff pastry and creamy cheese.


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