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Indigenous peoples food programming at Maine universities highlights the importance of culturally accurate menus

By Reyna Estrada on Nov. 07, 2023

Maine Course by Sodexo hosted a variety of events in October that showcased indigenous cuisine. Here’s a look at what went into making sure the programming was culturally accurate.

Operations

Harvard University Dining celebrates culinary diversity at Inauguration of 30th President

 By Patricia Cobe on Nov. 07, 2023

Menus included Haitian foods in honor of new President Claudine Gay’s heritage.

Operations

NC State's teaching kitchen aims to build a sense of community, through food

By Reyna Estrada on Nov. 03, 2023

North Carolina State University’s teaching kitchen opened during COVID. Now it’s an active campus presence that spreads knowledge about nutrition and wellness.

Sustainability

Aramark Collegiate Hospitality teams up with Audubon Nature Institute on sustainable seafood partnership

By Reyna Estrada on Nov. 02, 2023

Through the partnership, Aramark chefs will learn about sustainable seafood and integrate that knowledge into their sourcing strategies.

Menu

University of Pittsburgh moves to address food insecurity by installing food lockers

By Patricia Cobe on Nov. 01, 2023

The initiative will also streamline food distribution for the Pitt Eats dining team.

Menu

Chefs from Texas State University compete in Culinary Throwdown

By Patricia Cobe on Oct. 31, 2023

The winner was crowned “champion” of the Mongolian Station in Commons Dining Hall.

Operations

Case Study: How Two Universities Upgraded Foodservice Offerings and Boosted Appeal for Students

Sponsored content from our partner King’s Hawaiian on Oct. 30, 2023

College students love variety and great tasting food—learn about how two college campuses boosted interest in their foodservice programs with King’s Hawaiian Grill locations.

Design

How The University of Indianapolis turned its dining hall into a campus destination

By Benita Gingerella on Oct. 27, 2023

Quest Food Management Services worked to transform Ober Dining Hall from a closed-off cafeteria to the school’s main hub for connecting on campus.

Sustainability

University of Dayton surpasses its plant-based goal

By Reyna Estrada on Oct. 18, 2023

The university established a goal to serve 30% plant-based options by 2025. The dining program now offers over 40% plant-based entrees.

Operations

Drury University launches free meal swipe initiative to fight food insecurity

By Benita Gingerella on Oct. 16, 2023

This semester, students who are experiencing food insecurity can request free meal swipes at the dining hall.

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