Colleges & Universities

Latest Articles
spinach lasagna
Three Takes On offers several different versions of the same classic dish. This month spinach, vegan and an interesting Latin take on lasagna.
A sunflower project at UW-Platteville is preparing to bottle its second batch of organic food-grade oil, the Wisconsin State Journal reported.
The University of Chicago has received certification from GFFS Accreditation Program for its medical center and campus food service operations.
Twenty children between the ages of 10 and 18 received two days of instruction and hands-on experience in the kitchen, then put their knowledge to the test cooking for family and friends.
With Sodexo’s contract up at the end of the year, students rallied in the Glenn G. Bartle Library entrance hall.
The university’s Green World outlet is teaching mainstream diners how to appreciate tofu.
Students at Illinois Wesleyan can donate a meal from their meal plan toward dinner at non-profit.
cafeteria cash register
In a time when it seems as if prices of just about everything are rising, it is rare to find prices being reduced.
spinach lasagna
Executive Chef Janna Traver says spinach lasagna is among the most popular items offered by the university’s catering department. Rich enough for the heartiest tastes, it’s also vegetarian. It takes three days to prepare.
We grow herbs in decorative containers indoors. We place the containers in retail or servery locations where customers can see the herbs being used in display cooking stations.


FSD Resources