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Colleges & Universities

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Chartwells opens Chick-fil-A franchise on FAU campus

 Jan. 12, 2015

The restaurant is an express version of Chick-fil-A, with a smaller menu than regular Chick-fil-A locations.

Operations

Optional add-ons make up 76% of GVSU meal plans sold in 2014

Jan. 09, 2015

According to the campus dining website, 76 percent of meal plans sold in 2014 were from students who were not required to have a meal plan but chose to add one on after their freshmen year.

People

Melissa Martinez

Jan. 09, 2015

Melissa Martinez has made a difference at Michigan State University by setting up a new menu line and winning culinary competitions.

People

Award-winning Keller accepts position at Gonzaga University

By Katie Fanuko on Jan. 09, 2015

Nancy Keller nee Levandowski, Iowa State University’s NACUFS-award-winning former foodservice director and a 2011 FoodService Director FSD of the Month, has moved to Gonzaga University as resident district manager, employed by Sodexo.

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Sterling College ranks 1st in healthy, fair and sustainable foodservice

Jan. 09, 2015

Sterling College, already known for growing 20% of its own food on campus, has been confirmed as the top college in the U.S. that eats food that is local, sustainable, humane, and fair-trade.

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S.C. farm-to-school initiative goes statewide

Jan. 07, 2015

The program will expand from Berkeley, Charleston, and Dorchester counties to also include counties across the state, where the Medical University of South Carolina's Boeing Center for Children's Wellness has worked to help schools implement their wellness policies.

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UT restaurants draw local merchants' fire

By Paul King on Jan. 07, 2015

Restaurateurs who own eateries on busy Cumberland Avenue in Knoxville, Tenn., adjacent to the University of Tennessee campus, are upset over two new restaurants that opened this past fall on campus property.

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Farm to fork programs gaining popularity

Jan. 06, 2015

Many students are curious about how what they eat gets from the farm to the fork - and want to explore the environmental, economic, historical, cultural, social justice and public health issues along that path.

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Just the facts, sir

By Paul King on Jan. 06, 2015

I bristle at the clichés reporters use, such as “mystery meat,” or when they make generalizations about food quality based on hearsay or on the writer’s own—often one-time—bad experience.

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Forecasted food trends 2015

Jan. 06, 2015

Faculty members of the University of Florida's Institute of Food and Agricultural Sciences have looked into their crystal ball and come up with food trends they see for 2015.

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