January 31st, 2015

Segment: Colleges & Universities

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Confessions of Dawn Aubrey

11-20-2014  People in Foodservice

Dawn Aubrey, associate director of housing for dining services at the University of Illinois at Urbana-Champaign, admires Stephen Hawking, would love to travel around the world and wishes the deep-fried candy bar trend had never started.

Prickly Pear Chocolate Ganache Tarts

11-19-2014  Menu Development

When you pair chocolate with a mini format, you have a winning combination—both are current trends in the dessert arena, according

How to implement a healthy-beverage program

11-19-2014  Ideas and Innovation

In January 2012, Dartmouth-Hitchcock Medical Center (DHMC), in Lebanon, N.H., discontinued the sale of sugar-sweetened beverages (SSB) in the dining room and café, vending machines, on-site retailers...

Is gluten free good for you?

11-19-2014  Menu Development

Walk into a cafeteria, restaurant or food store and it’s clear that gluten free won’t be going away anytime soon.

Uproar over Galveston campus’ food leads to sit down with contract manager

11-18-2014 | Source: Chron

Students at the Texas A&M campus complained so bitterly about the food that Chartwells dispatched a representative for what a local radio station called “crisis talks.” The contractor agreed to...

Oatmeal and Pear Pudding Brûlée

11-18-2014  Menu Development

The combination of oats and fruit gives this comfort-food dessert a healthy halo.

How to keep multiple dining venues up to date

11-18-2014  Managing Your Business

With more than 700 accounts that have retail areas, Morrison Healthcare needed to find a way to keep those units current with food trends and customer expectations.

Spice it up

11-18-2014  Menu Development

Healthy and a big flavor kick. That’s what chefs like about dishes made with spices, such as cumin, coriander, thyme and oregano, that are common in the Mediterranean region.

Students weigh in to keep UMass’ Real Food on track

11-17-2014 | Source: The Massachusetts Daily Collegian

A fall 2013 initiative to raise the university’s use of sustainable food to 20 percent by 2020 was discussed at a follow-up Real Food Town Hall Meeting organized and attended by students.

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