College and University

Bowling Green forgoes summer meal plan option
05-16-2012
Construction of new facility led to decision.
Grasshopper causes Brown to re-evaluate restaurant partnership
05-16-2012
Service discontinued for the semester.
Wash U implements new composting initiatives
05-16-2012
Compost is purchased and used in campus landscaping.
Katie Davis
05-16-2012
Davis increased the yearly revenue of the catering department by more than 17%.
Oatmeal “Raisin Foam” Cookie, Iowa State University
05-16-2012
Using raisin foam puts a fun twist on a traditional cookie.
Menu Development Case Study: Desserts at Iowa State University
05-16-2012
Outside influences and a recipe committee help chefs create successful desserts.
Beyond Chicken Caesar
05-14-2012
New seasonal salads feature out-of-the- ordinary protein toppings, garnishes and ethnic flair
Sustainability in Practice: Fair, Farm Partnership Increase Local Purchases
05-09-2012
Montana State purchases 23% of its products locally.
Sustainability in Practice: Texas A&M Research Turns Food Scraps to Fuel
05-09-2012
Technology was developed at the university.
Sustainability in Practice: Study Aims to Create Benchmarking Data
05-09-2012
Colleges working together to develop waste standard.
Sustainability in Practice: Bottled Water Bans Gain Traction
05-09-2012
Bans sweeping the C&U segment as way to reduce waste.
Mary Molt wins 2012 Gold Plate
05-08-2012
Molt becomes the third non-commercial operator to win the top award in three years.
Study: Clear bowls make healthy snacks more popular
05-07-2012
Students more likely to grab items when presented in clear bowls and within easy reach.
Sodexo, Chartwells score at NRA Awards show
05-06-2012
Contractors take two of six inaugural Operator Innovation Awards
Mashing Up Flavor
05-03-2012
The Studio, University of Kansas, Lawrence
05-03-2012
Industrial design showcases classic pub fare at the University of Kansas.
YouTube Videos
05-02-2012
Sustainability in Practice: Humane the Name of the Game
05-01-2012
Bon Appétit is pushing animal producers toward responsible purchasing.
Students petition for free-range meat at Tufts
05-01-2012
Petition asks dining to commit to 10% free-range for 2013-2014 school year.
Defining Sustainability: Bon Appétit Leads the Way
04-30-2012
Fedele Bauccio fights for his company’s position as a sustainability leader.

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