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Colleges & Universities

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Sodexo aims to eliminate gestation stalls in pork supply

 Jul. 12, 2012

Food management company says move meets clients' and industry's need for humane, sustainable purchasing solutions.

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Ginnie Dunleavy: Cultivating creativity

 By Lindsey Ramsey on Jul. 11, 2012

Of all the things to come out of a chaotic situation, creativity wouldn’t seem to be at the top of the list. But that is exactly what Ginnie Dunleavy has been able to do as director of dining at the Rhode Island School of Design in Providence. Dunle

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NACUFS renames Lifetime Member Award to honor David Prentkowski

Jul. 10, 2012

Award honors retired members of NACUFS who have supported college foodservice.

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Marketing Healthy

By Emily Rogan on Jul. 10, 2012

As colleges and universities across the country join the movement to offer healthier and more nutritious foods, foodservice directors are faced with the challenge of marketing those healthy foods to students and faculty members alike. FSD checked in with

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Times change, even for venerable institutions

By Paul King on Jul. 09, 2012

There was a time, not too long ago, when it was very possible to go to a fine dining restaurant where the “old rules” regarding preparation, service and diner decorum still held sway. But while high-end food can still be found in any number of white-tablecloth establishments, the classical “French-style” restaurant is definitely an endangered species.

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On Teaching Gardens, for Robin Hadnett

Jul. 09, 2012

When the school of family and consumer sciences at the University of Akron in Ohio wanted to plant a culinary teaching garden to supplement its coursework, the school contacted dining services personnel to see if they’d like to be involved. We spoke

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Campus dining may boost grades

Jul. 09, 2012

Study found grade-point averages escalated as students increased visits to campus dining center.

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Sweet Shoppe comes to Bowling Green State

Jun. 27, 2012

Location will offer bulk candy, homemade fudge and flavored popcorn.

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Healthy Performance

By Paul King on Jun. 26, 2012

Sometimes the concept of stealth health can be actualized in something as simple as a name change. That’s how Holy Cross Dining, at the College of the Holy Cross, solved the problem of how to convince students to eat more healthfully, when it introd

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Texas A&M contracts with Compass Group for foodservice

Jun. 22, 2012

Contract worth $260 million in extra revenue and cost savings over the next 10 years.

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