Colleges & Universities

Operations

4 takeaways about the future of nutrition research

Is saturated fat as bad as we thought? Will nutrition benchmarks change? Does the quality or quantity of protein we eat matter? These answers and more.

Menu

April 2015: Sugar alternatives

Snapshots of all the recipes from the April 2015 issue featuring sugar alternatives.

I developed a program for undergraduate nutrition students called Dining Diplomats.

From barbecue and beans to mushrooms and tapas, there was a lot of food—and food for thought—passed around at the 13th annual MenuDirections conference.

Memphis, Tenn., was the site of the 13th annual MenuDirections conference. As you might expect, pork and barbecue played an important role in the event.

With a goal of making menus healthier, operators across all market segments are increasingly turning to alternative sweeteners such as honey, maple syrup and agave to reduce their reliance on granulated white sugar.

At Lebanon Valley College in Annville, Pa., an academic initiative called E.A.T. is encouraging students to be more mindful of what they eat.

The group, seeking to promote campus worker appreciation, alleges Sodexo will be able to fire employees without warning over the summer and offers meager 10-cent raises.

A few months back, we learned that a growing number of foodservice professionals are worried about the work ethic of their current employees.

To celebrate Women’s History Month, we had an Iron Chef competition for all the female chefs at the account.

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