College and university


Rochester Institute of Technology is making a big push toward plant-forward fare

The university has committed to offering 50% plant-based entrees by 2025.


Pepper Lunch wants to put experiential sizzle into Asian fast casual

This Japan-born chain has 500 units across Asia and in May launched franchising in the U.S. and Canada, with an eye on university settings.

Customers can choose from a variety of chicken sandwiches, including Nashville hot, BLT and plant based.

“The Rot” will transition into a new building across campus next semester, but the old space holds many memories for students, alumni and foodservice staff.

Grand prize winners of the association’s Loyal E. Horton, nutrition and sustainability awards will be revealed in July.

The university is teaming up with the Humane Society to achieve this goal.

The study was done in collaboration with the nonprofits Better Food Foundation and Food for Climate League.

Foodservice providers have been upping their commitments to plant-centric fare in recent months.

“Taste of Louisiana” highlights the talents of the campus chefs and exposes students to the uniqueness of Cajun and Creole food.

The foodservice provider is increasing its commitment to plant-based cuisine on campus.

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