Colleges & Universities

Latest Articles
The idea of mash-ups, embodied by the now-ubiquitous cronut, is a concept that non-commercial operators are taking to new heights.
Foodservice professionals and educators attended the 2015 Massachusetts Farm to Cafeteria Conference to learn best practices and share ideas on how to improve their farm-to-school programs.
Campus dining services wants to buy local and sustainable products, but say students are often unwilling to pay more for sustainable meals.
Hand-picked student diners from UC Santa Barbara judged a four-course tasting menu.
asian noodle bowl
Rice noodles and chicken lighten up this asian bowl, while fresh herbs and veggies give it a bright pop of flavor.
Sixty-five percent of operators say they offer gluten-free items for customers. Sixty-three-percent say they buy the majority of these items from outside vendors.
naanini
A twist on the classic panini, this version is made with naan and features feta cheese.
The practice of adding better-for-you items into less nutritionally sound dishes is a practice employed by 46% of operators, according to The Big Picture.
Union representatives received email from Sodexo stating that two J Street workers would be laid off because of university-mandated cutbacks. But the university, facing a $20 million budget shortfall...
In response to student requests, Brandeis University now offers five meal periods per day: Breakfast, continental breakfast, lunch, limited lunch and dinner.

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