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Colleges & Universities

Steal This Idea

Reduce waste with fermented vegetables

 Sep. 15, 2015

The University of Montana started playing with fermenting things that people used to throw out—the stems of mushrooms, the gills of portabella mushrooms.

Menu

5 colleges with the best food

 Sep. 15, 2015

The Princeton Review asked 136,000 students at 380 colleges their candid opinion on everything from their school’s academic rigors to its food.

Operations

How to run a successful food truck

By Lisa Arnett on Sep. 15, 2015

Beyond the basic rules of operating a truck safely, laws for mobile eateries vary, so check all local ordinances before proceeding with a food truck.

Workforce

How to manage alcohol in campus catering

By Dana Moran on Sep. 15, 2015

While students can visit the bar at events such as corporate recruiting, the University of Michigan doesn’t serve alcohol at student-run gatherings.

Design

How a veggie-forward approach won the day

By Amy McKeever on Sep. 15, 2015

For operators taking cues from diners clamoring for healthier options, Beefsteak has proven that a veggie-forward approach can be a success.

People

Jill Horst: serving sustainable dining

By Erin Gibbons on Sep. 15, 2015

Jill Horst, director of residential dining services at the University of California, Santa Barbara, increased sustainable food purchases by 38 percent.

Steal This Idea

How to prevent an oil spill

Sep. 15, 2015

When you open a can of oil, make a hole in the corner diagonally across from the open end using the heel of a knife. This tiny opening helps air flow.

Menu

How to deal with dairy allergies

By Patricia Cobe on Sep. 15, 2015

Cow’s milk is the most common food allergy among babies and young children—2.5 percent of the population experience an adverse reaction, says the CDC.

Operations

Marketing strategies for sustainable takeout containers

By Katie Fanuko on Sep. 15, 2015

While some New York City restaurants railed against a ban on polystyrene packaging, which was recently overturned, Columbia University was years ahead of the game.

Operations

How to plan for food allergies

By Dina Berta on Sep. 15, 2015

The number of children with a food allergy rose 18 percent from 1997 to 2007, however, just 38 percent of K-12 operators had allergy training in the past year.

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