Colleges & Universities

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Chefs' Council members agree big, bold flavors will continue to be in high-demand and will explore ingredients, cuisines and recipes embracing them...
Anytime eating with all-day menus is the model that seems to be evolving in college dining, senior living and health care, according to our respondents.
Expect three megatrends to hang around for another year according to respondents: healthier comfort foods, plant-based dishes and more customization.
Members of Foodservice Director's Chefs Council detail what they foresee as being the biggest menuing challenges they expect to face in 2016...
Rice University’s Food Waste Reduction competition encouraged students to reduce food waste by changing their lifestyles.
Sweet Briar College recently reopened two dining venues with the assistance of two higher-learning establishments nearby.
mango shrimp lettuce wrap
With mango slaw, toasted sesame seeds and cilantro for garnish, this shrimp lettuce wrap recipe encompasses three top trends for seafood entrees.
Students say prices in Umpqua Community College’s new Loggers Café are inconsistent and not clearly displayed.
College students not on a meal plan say eating on campus can be expensive. Students at Fullerton College were asked to recommend what FSDs can do to get that business.
Midland University’s new 10-year contract with the Missouri-based company starts June 1, 2016.

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