Colleges & Universities

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It is the second college eatery in the country to be certified gluten-free.
The interactive program aimed to show students how much food gets thrown away in dining halls.
The school will begin offering past items favored by students as weekly specials.
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Throughout this issue, we’ve highlighted stealable ideas in all realms of noncommercial foodservice, from protein-focused sides to legalized marijuana.
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When it comes to fostering engagement in sustainability efforts, you can step up and do the work, or wait for it to happen to you, says Keith Soster.
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Vegetables and grains have stepped into the spotlight, thanks to the “flipping the plate” trend, but protein is still an important part of a balanced diet.

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