Colleges & Universities

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In non-commercial foodservice settings, only 4 to 10 percent of waste is pre-consumer, typically kitchen waste such as fruit and vegetable peels.
Memphis, Tenn., was the site of the 13th annual MenuDirections conference. As you might expect, pork and barbecue played an important role in the event.
Vegetarian pizza
With a growing population of vegetarians, it’s never been more important to focus on plant-based cuisine.
whole wheat sausage kolachke
Three Takes On offers several different versions of the same classic dish. This month: unique takes on sausage dishes.
honey comb spoon
With a goal of making menus healthier, operators across all market segments are increasingly turning to alternative sweeteners such as honey, maple syrup and agave to reduce their reliance on...
lthough refined white granulated sugar is still a go-to sweetener for 55 percent of consumers surveyed by research firm Mintel, natural sugars are closing the gap.
fresh products produce
Right now, it seems like everyone wants to experiment with eating gluten-free or vegan.
eat lebanon valley college
At Lebanon Valley College in Annville, Pa., an academic initiative called E.A.T. is encouraging students to be more mindful of what they eat.
employee time card
Each month we allow the hourly employee with the best attendance record to trade places with a manager for one day.
woman computer
I developed a program for undergraduate nutrition students called Dining Diplomats.

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