The new dining center features four micro-restaurants.
Serving size, ingredients, nutritional value, allergies and servings per package are included on the labels.
Operators must likely to offer frequent purchase programs to encourage healthy dining.
This month: all-beef burgers are booted in Fairfax schools, guacamole and chips are a hit at Northwestern University, Metz's Live Well program adds whole grains into its concept and more.
UVM President Tom Sullivan stated on Friday that the university foodservice workers won't see a change until further notice.
Goehler was known for reaching out to student groups, his passion and his love for his job.
Blue Wall dining hall will undergo renovations at the end of this semester.
Chris Szymanski's patience and training expertise has made him a success at the University of Illinois.
This month: 524 schools that have dropped out of the National School Lunch Program and more.
The menu will feature 14 to 20 craft beer options and specialized food pairing options.
New concepts alleviate long longs and offer new kosher options.
These seafood recipes have made a splash on non-commercial menus.
Nutrition info No. 1 material provided in employee wellness programs.
The CNOUS* Mini M provides fresh produce and groceries for students, along with bright colors.
Instead of starting a food truck, the university found a cheaper way to take food mobile.