A bright open space and stations in separate areas make the EVK work.
Turon Cummings introduced new concepts and strives to be a team player.
Madison's Butch Transue gets things cooking on the competitive barbecue scene.
Warm colors, stone tiles and good flow make Bistro3 Dining a success.
Renovation cost $12 million and brought eight mini-restaurants to dining hall.
Students purchase $5 token, which is exchanged for container.
Dennis Pierce awarded Connecticut Agricultural Journalism Award for the second year in a row.
Spring semester usually less busy, says director.
Trees could get chopped as soon as May 1.
Meal plans participation, trayless dining and local sourcing also included in the 2013 College and University Census.
Responding to student requests, Dining Services constructs three c-store-like units.
The agreement puts in place a set of standards for judging the social responsibility and sustainability of vendors.
As the University of Kentucky looks to outsource foodservice, students demand local fare.
Visiting chefs series brings off-campus restaurants to students.
Contest encourages students to share healthy plates with campus community.
Measure would set dietary standards for public cafeterias.