Colleges & Universities

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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...
Halal food is now available on a rotational basis in the residential college dining halls. So far, halal food has been offered two or three times a week in one dining hall each day, although a fixed...
William & Mary Dining Services will welcome Chef David Burke to campus Wednesday to take over Chancellor’s Bistro.
Campus dining halls no longer use polystyrene containers, and dining hall consumers who wish to use a to-go option will have to purchase a reusable container.
unr club chairs
When a multi-concept retail dining outlet went virtually ignored by students at the University of Nevada, in Reno, (UNR) the team had to get creative.
French fries are too often the default side on children’s menus. This potato-and-cheese bake offers a kid-pleasing alternative that’s lower in fat but high in flavor.

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