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combi oven
Many modern combi ovens feature optional smoking boxes, which operators can fill up with wood chips of their choice and turn on preset smoke-cooking settings.
deep fryer oil
Partnering with a small business venture founded by a Clark graduate, the department now turns its waste fry oil into biofuel that heats an academic building.
maryville college dining
Features such as steam kettles and manpower-reliant dish rooms were on the chopping block when Maryville’s Margaret Ware Dining Room underwent a renovation.
lemon loaf
When a resident's lemon loaf became a hit, the director of dining and nutrition services updated the family recipe it to improve its health profile...
salad shaker
The partitioned, compostable cups that hold breakfast yogurt parfaits sparked healthy grab-and-go ideas throughout the day at University of Texas at Austin.
goat sambal
To control food costs and meet consumer demand for healthier options, some FSDs are menuing plant-based protein alternatives and cutting back on beef.
fisherman fish basket
Andrea Bersamin led a fish-to-school program at two Southwest Alaskan elementary schools. Bersamin and her team developed a purchasing guide for schools.
woman eating chips
Group Editor Kelly Killian hunted down a vending machine after MenuDirections one night, only to find it full of protein bars and healthy snacks.
lasagna rolls
These vegetarian pasta rolls contain sauteed red peppers, spinach, garlic and mushrooms with ricotta cheese, covered in marinara and shredded mozzarella.
apple half snack
Snacking now represents 50 percent of all food and beverage occasions, according to a report on consumer eating behavior from the Hartman Group.

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