Colleges & Universities

Operations

Proposal would allow athletic coaches to serve meals with practices

Grocery bills across college athletics are set to increase, the result of a proposal aimed at beefing up an athlete’s access to food.

Operations

Brown policy week calls attention to eatery theft

At some point in their undergraduate careers, Brown students may have snacked on an oatmeal-raisin cookie while waiting in line for their salad at Jo’s.

Students at Virginia Tech can now choose a reusable to-go container rather than a foam one at the West End, one of the campus’s 11 dining halls.

Smoke from Toby’s B-B-Q truck wafted through Spokane’s Riverpoint campus Thursday. The aroma of brisket, chicken, ribs and pork carried into nearby Washington State University buildings to draw out those inside.

Texas A&M University has partially relented on a controversial meal plan mandate that forces on-campus students to purchase plans from a private vendor.

A state-of-the-art Starbucks is under construction at Lowder Hall, set to replace the existing Lowder Lounge in July.

The Law Refectory Café will leave Duke’s campus June 30.

Recycling and waste reduction are the two sustainability initiatives that operators use. Nearly every college recycles (95%), making it the segment that employs this tactic the most. Nursing homes/long-term care and senior living are the most likely segments to not employ any of these environmentally friendly programs, at 14%.

The National Association for College and University Foodservice (NACUFS) has named the winners of the 2014 Sustainability Awards.

Students at the University of Pittsburgh have bagged plastic bags, reducing usage by 80% in just one month.

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