Colleges & Universities

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One of the ways we have found to control food waste has been to not automatically give out toppings for items like burgers. Instead, we will add things like lettuce and tomatoes only if students ask...
“This is a very popular salad that we make in our commissary and send out to all of our retail units,” says Nick Emanuel, assistant director of dining services at Rutgers University, in Piscataway, N.J. ...
Blueberry Muffins
Bomm’s alterations to the standard muffin recipe involved the use of garbanzo beans, applesauce and fat-free buttermilk.
This better-for-you pancake recipe adds an interesting flavor twist with its applesauce topping. This version not only provides a serving of fruit, the granola adds a welcome bit of crunch.
Since quesadillas and fish sticks are very familiar to kids, they are safe vehicles for introducing more unfamiliar ingredients, such as black beans.
This simple recipe combines ripe mango with feta cheese to make a tasty and nutritious topping for country bread
Chef Moro adds a healthy twist to a chicken-fingers plate by creating a ranch-style dip made with a yogurt base and roasting broccoli florets to serve on the side in place of the usual fries. Coating the chicken in panko and cooking in olive oil gives the fingers a crispier coating and more...
This vegetarian sushi variation substitutes farro for rice but features the same flavor profile as popular sushi rolls. The meal-in-a-bowl is a colorful mix of crunchy textures and bright flavors.
As part of our ongoing Signature Series, we asked operators to share their popular recipes featuring salads.
An innovative use of leftover cornbread became a hit for Joseph Bonimo, chef manager for Flik Independent Schools. Bonimo worked with The Mushroom Council to create the dish.


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