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Colleges & Universities

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UC launches first phase of new $15 minimum-wage policy

 By Bianca N. Herron on Oct. 05, 2015

The minimum wage for 3,200 workers in the UC system rose to $13 an hour and will increase an additional dollar to $14 in 2016 and to $15 in 2017.

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Living in a semi-sustainable world

 By Dana Moran on Oct. 02, 2015

Sense and Sustainability is, perhaps, an odd title for this blog. I’ve never been much of a Jane Austen reader. But it encapsulates what I’ll be writing.

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University gives growing Asian population an authentic option

By FSD Staff on Oct. 02, 2015

Responding to feedback from a growing population of Asian students, Boston University opened a new dining hall station that aims to serve traditional Asian cuisine.

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3 restaurant trends FSDs need to watch

By Patricia Cobe on Oct. 02, 2015

In the past few weeks, Senior Editor Pat Cobe has noticed activity in three areas: restaurant-design, a favorite daypart and a hot cooking technique.

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Chartwells plans a $6.5M dining enhancement in Missouri

By FSD Staff on Oct. 02, 2015

The new dining features at Southeast Missouri State University include an additional Subway and plans for a Panda Express.

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Sodexo closes campus c-store

By FSD Staff on Oct. 01, 2015

The foodservice vendor closed the Mountaintop Market convenience store because of its inconvenient location, noting 70 percent of its customers were staff, not students.

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Kentucky Proud food to be served at Commonwealth Stadium

By FSD Staff on Oct. 01, 2015

University of Kentucky’s Commonwealth Stadium will sell such self-branded items this football season as a Bluegrass Burger and a Spicy Cat Tail brat.

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Univ. dietitian gives students tools to make better food choices

By FSD Staff on Oct. 01, 2015

The Smart Choices program at Texas Tech includes flagging grab-and-go foods with under 400 calories, and a website with fitness planners and guides for students with food allergies or special diets.

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Providing healthy meals to students is top priority for university chef

By FSD Magazine on Sep. 29, 2015

Aida Samaniego, executive chef for Sodexo at New Mexico State University, offers sugar-free gelatin desserts and fresh fruits as a part of her efforts to provide healthy meals and hinder quick weight gain.

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N.C. State debuts new fine-dining restaurant

By FSD Staff on Sep. 28, 2015

1887 Bistro will serve as an option for lunch and late-evening social gatherings, featuring smoked brisket sandwiches, shareable appetizers and flatbreads.

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