College and university

Operations

Meet the winners of this year's NACUFS collegiate dining, nutrition and sustainability awards

The University of Massachusetts and the University of North Texas earned the gold award in the Innovative Dining Program of the Year category.

Sustainability

Fordham University's dining team takes a taste-centric plant-forward approach

Two members of the dining team at Fordham University join On-Site with FSD to discuss plant-based strategy and other aspects of sustainable dining at the university.

The chicken chain has teamed up with Sodexo to open a Bufalo Wild Wings Go location at Northwest Missouri State University.

Aramark recently published the results of its annual dining and hospitality survey, which indicated that trends from the past are making a big comeback.

The Chartwells Higher Ed team at Texas State University demonstrates how college foodservices holds the opportunity to not just follow, but to create the biggest new food trends.

As college operators continue to face a labor shortage, culinary internships with local schools are helping fill staffing gaps.

As college and university dining programs grapple with the question of how to be more sustainable, their own diners may help them get the message across.

Just like pairing food and wine, choosing the right menu items for your new robot co-workers to serve can make or break your futuristic food venture.

The newly expanded program is a weekly plant-based menu offering that avoids the nine major allergens.

The new convenience store has been a hit with students, with sales slowly ramping up since the concept launched in March

  • Page 1