Colleges & Universities

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gloves trash can
When the California state legislature last year passed a law requiring gloves to be worn by anyone handling ready-to-eat (RTE) food, politicians didn’t expect much, if any, fallout.
lollipops
From advances in technology to sustainability and an explosion in food knowledge, consumers in each generation are looking for different menus and service styles in their dining experiences—and non-...
Students at the University of California, Davis, are now paying more for their food—but some of them may also be getting a pay raise.
Starting this fall, UCR is rolling out the Moo Moo Udderly Twisted truck, which will feature ice cream and other dessert options.
San Diego State Dining Services Director Paul Melchior said the only thing that exists from the old building are steel beams that sit as a base for the building.
Click through Snapshots of all the menu strategy recipes from the October 2014 issue. This month features Eastern European dishes.
berkshire piglet newman farms
It costs more to raise old-fashioned breeds, but chefs gladly fork over more cash for the characteristic flavor, fat and texture of heritage pork.
Lemon and rosemary combine for a delightful cupcake treat.

When foodservice operators talk about “growing their own,” they’re usually referring to setting up a permaculture garden on campus or growing herbs on a hospital rooftop.

natural nuts
Eight years ago, Rick Hughes, director of food and nutrition services for Colorado Springs School District 11, pulled à la carte snacks out of his elementary schools because he felt that snacking...

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