Colleges & Universities

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SaveOnEnergy.com took the top basketball schools in the nation, pitted them against each other bracket-style, and crowned the “Nation’s Greenest University.”
Thanks to a new long-term contract with Chartwells, a Michigan university is planning a $3.5 million food court renovation and expansion.
A study published by food sensory expert Charles Spence says the sounds foods make when they are eaten can affect how we perceive their flavors.
massaman beef
To offer guests beef without destroying his margins, Chef Kucy transforms more economical sirloin tip into a Thai-style curry.
For the second time, Vermont legislators voted down legislation that would have protected employees who use a company benefit, such as a sick day, from employer retribution.
An environmental advocacy group offers several tips to reduce waste and save money—and explains that foodservice departments have a major part to play in the process.

Last month, I suggested that it might be time to put an end to the special dinners that many institutions stage to celebrate Black History Month.

We educated students, parents and staff about local products and healthy eating. Vendors donated prizes to give to kids who filled out surveys for feedback on their products.
stuffed jumbo shrimp
By filling the shrimp with a crabmeat stuffing, Smith & Wollensky can menu a signature item that contributes high-quality protein in a more price-conscious package.
Chefs at Cornell University in Ithaca, N.Y., faced off March 25 in the first Fruit & Vegetable Recipe Contest.

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