Stolen items are utensils, coffee mugs and bowls.
One station focuses on allergen-free meals.
Dining services has suspended self-serve areas in hope of containing spread of flu.
Students uses small plot farming to grow sustainable produce.
Eight concepts encourage community at Virginia Tech.
Tufts University works with the Jewish community to create kosher concept.
Mexican-inspired dishes lead the breakfast trends.
Frontera Fresco concept offers Bayless signature Mexican cuisine.
Trucks managed by Off the Grid food management company.
Snack bar will provide breakfast food until 2 a.m. on weekends and midnight on weekdays.
Solon Pietila brings 10 years experience to University of Arkansas at Little Rock.
New study shows students threw out 15% less food after marketing push.
Interns for CDS used the “real food calculator” to audit the dining services’ purchases.
YPulse releases Essentials of College and University Wellness Programs study.
SPE Certified nutritionists are reviewing up to 200 recipes to debut for Spring semester.