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The essential pulse

Lentils, chickpeas and dry beans serve a valuable function on non-commercial menus.

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Meet 2015 Silver Plate winner Julie Jones

Julie Jones, director of nutrition services at Ohio State University Wexner Medical Center has headed her fair share of projects.

Anyone who’s been in the on-site business during the last two centuries is painfully aware that a consumer will opt for an off-site place to eat if a foodservice director can’t match what’s available on the street.

The Kentucky Wesleyan Student Government Association teamed up with Sodexo to raise money that would purchase food for the Daviess County Schools backpack program.

We use a juice machine to juice vegetable trim waste.

These universities are taking advantage of the option to establish their own health and safety departments.

The author of “Got Milked” is defending her claims that milk does more harm than good to the human body.

Joe’s Food Truck, a mobile kitchen option at Cal U, offers students a convenient place to grab food if their classes aren’t located near the dining hall.

A Western Oregon University study reported that food-insecure students regularly reduce the size of their meals, skip meals or don't eat at all.

A University of Wisconsin-Stevens Point bakery student manager will receive a $5,000 scholarship to put toward her dietetics degree.

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