Segment: Colleges & Universities

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Our dairy produces 1% chocolate milk and we serve it in our retail units and our dining halls. 

We noticed our students were grazers. When I would go through the service lines and look at our fish, I noticed that students would cut our portions of fish in half and no one would take the cut...

Indiana University Dietetic Technician Susan Herr says dining services has improved the nutritional content of food offerings on c

We invited chefs/restaurateurs to serve one of their signature items in our dining halls all in one night. 

We developed a line of housemade gluten-free/vegan burgers. We bound them with processed Rice Chex, garbanzo bean flour and/or flax seeds. This change increased our healthy burger consumption by 75%.

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