Colleges & Universities

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mai bowl
This build-your-own bowl nails the customization trend. Diners can choose from an endless assortment of protein options, add rice or noodles and choose plenty of vegetables.
The report also found that fewer than half of the university’s campuses offer programs for food-insecure students.
The truck is reportedly the first of its kind.
The school’s dining services will work with Menus of Change University Research Collaborative to create more sustainable, plant-forward diets for students.
The Falafel Waffle from Marist College, along with the three Chef’s Choice Award runners-up, all incorporate on-trend ideas, ingredients and flavors.
Hard-to-pronounce ingredients have been popping up on menus, giving consumers practice with tongue twisters and opportunities for exotic dining adventures.
waldy malouf main
Waldy Malouf served as co-project manager on the construction of a 28,000-square-foot student union and dining facility on the CIA Hyde Park campus.
Virginia Tech and Washington University in St. Louis top Niche’s 2016 list for colleges with the best food.
menudirections conference book
FoodService Director’s annual immersion in culinary trends, the MenuDirections conference, opened Sunday with a look at delivering health, sustainability and excitement. Here are some of the...
Unique local specialties, fresh ethnic mashups and a lesser-known ancient grain are making their way onto restaurant menus—and could be the next frontier for noncommercial outlets, too. Here are five...

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