Segment: Colleges & Universities

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Ginne Dunleavy, director of dining at the Rhode Island School of Design in Providence, R.I., wishes she could sing, hates finding a parking space and keeps some telling ingredients in her fridge.

We partnered with our campus dairy to develop a replacement ice cream product for our soft-serve machines. We were able to achieve a better product at a lower cost, while expanding one of our...

We have student culinary and dietary interns work on reducing fats and sodium in recipes. We also have them support educators and help with the rollouts of programs. 

We have a group called the Food Recovery Network, which is a group of students who volunteer each night and after special events to pick up all the usable leftovers and distribute them to area...