Operators use fruit, natural sweeteners to cut sugar in recipes.
Stem to Root dishes make use of all the edible, healthy parts of produce such as stalks, peels, rinds and roots.
UC San Diego provides healthy fare for vegans/vegetarians.
Operators share the burgers that keep customers coming back for more.
Gary Coltek used his passion for sustainability to transform his program.
Food waste is tricky in Hawaii because of the state's limited disposal capacity.
Harvard Kennedy School often hosts world leaders, aswell as student events.
Bennett had resigned his position earlier this year.
College hopes to divert one to two tons of food waste per week.
Deal allows trucks on college campuses while reducing the distance the can park from K-12.
Self-branded options, sushi bars and 17-foot produce displays are some tactics college operators use in hybrid c-stores.
Switching turkey for beef cuts calories in these meatballs.
Locations will feature full menu including artisan breads, sandwiches, salads and soups.
Farm depends on both market and dining services sales to function.
Restaurant will be managed by Bon Appétit.
Sushi and Moe's Southwest grill among new items students can look forward to.