Chancellor seeks to reassure staff among worries of layoffs.
Southeast-inspired dishes ignite non-commercial interest in Asian.
New self-serve items include Belgian waffles and milkshakes.
Dining department trying to make it as easy as possible to make healthy choices.
Beckee Moreland shares tips on how operators can go gluten free.
Policy must be in place by 2015.
Program requires one-time refundable $5 deposit.
Program allows students to easily identify healthy menu items.
College collected more than 20,000 pounds of food for local food bank.
Former Duke director now in charge of food service vendors for Coke.
Starting in Sept. all eggs must come from humane sources.
After 30 years with the university, director steps down.
Chefs share the recipes they grew up loving or what they are cooking at home.
Department fights against hall's reputation as the freshman dining hall.
Waste study uses scales to weigh waste per plate.
Even if citrus fruits aren’t local, they make for tasty menu additions.
Chefs offer their take on developing recipes specifically for catering.
Chefs dish on how they come up with recipes to satisfy today’s hottest trends.