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After fielding more student requests for increased vegetarian options, the university is replacing an on-campus bistro with a grill serving made-to-order plant-based dishes.
Chefs developed vegetarian, vegan and allergen-free dishes now being considered as campus offerings.
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There are a few foodservice trends Managing Editor Dana Moran would like to happily put out of her mind in 2017—with a few supplements from some FSDs.
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Bellevue School District in King County, Wash., has reduced the instances of life-threatening allergic reactions by 94% since 2013. The success stems from communication.
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Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.

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