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.
Turchan has been at university since 2007.
Aramark now provides prepackaged kosher meals for students.
A holiday break refresh is all this concept needed to get things cooking again.
Subway Café features expanded menu and high-end finishes.
Adminstrators planning for 3.5% increase in food costs.