Colleges & Universities

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tomato bisque soup
With the goal of making 10 of N.C. State’s best-sellers 10% healthier, including this tomato bisque, Lisa Eberhart teamed up dietary interns with campus chefs.
College and university foodservice operators are facing down a number of shifting factors, from growing interest in local sourcing to a rise in the minimum wage.
This combination of a scoop of sweet cinnamon and coffee granita paired with a scoop of almond milk ice brings two trending flavors into one frozen treat.
The intriguing flavor of lavender perfumes this rich and creamy ice cream. Studded with figs and drizzled with lavender honey, it makes for a sophisticated dessert.
A new study concludes that what consumers eat is influenced by food placement and proximity.
A survey shows fears of legal actions from new regulations are running high.
Honey, sugar and cream and ricotta cheeses are mixed together and layered with fresh fruit in this delightfully fluffy dessert.
This recipe spans meal occasions. The rolls can go into a bento box lunch, serve as an appetizer for an al fresco dinner or morph into a healthy snack.
packaged sandwich
Communication with the public and suppliers was key when handling a food recall in Waterbury, Conn.
These kabobs not only earn high marks for portability, they also are sustainable—the lemongrass skewers are edible or they can go into the compost bin. The recipe earned chef Chang second place in a culinary contest.

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