Colleges & Universities

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

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.

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