Construction of new facility led to decision.
Service discontinued for the semester.
Compost is purchased and used in campus landscaping.
Davis increased the yearly revenue of the catering department by more than 17%.
Using raisin foam puts a fun twist on a traditional cookie.
Outside influences and a recipe committee help chefs create successful desserts.
New seasonal salads feature out-of-the- ordinary protein toppings, garnishes and ethnic flair
Montana State purchases 23% of its products locally.
Technology was developed at the university.
Colleges working together to develop waste standard.
Bans sweeping the C&U segment as way to reduce waste.
Molt becomes the third non-commercial operator to win the top award in three years.
Students more likely to grab items when presented in clear bowls and within easy reach.
Contractors take two of six inaugural Operator Innovation Awards
Industrial design showcases classic pub fare at the University of Kansas.
Bon Appétit is pushing animal producers toward responsible purchasing.
Petition asks dining to commit to 10% free-range for 2013-2014 school year.
Fedele Bauccio fights for his company’s position as a sustainability leader.