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Students can indicate whether their dining hall table is unavailable or others are welcome to sit with them.
The beauty of this homemade soup lies in the crafting of the fresh pasta, says Executive Chef Leamons. "We make our own noodles with fresh thyme in the dough."...
After fielding more student requests for increased vegetarian options, the university is replacing an on-campus bistro with a grill serving made-to-order plant-based dishes.
Chefs developed vegetarian, vegan and allergen-free dishes now being considered as campus offerings.


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