College and university


NC State is cooking up ways to celebrate Black History Month

A campus restaurant featured three weeks of themed menus to highlight the diversity of Black cuisine.


Foodservice providers' sales increase as students return to campus

Sales at Aramark, Sodexo and Compass Group are rising as people come back to college campuses, visit loved ones at hospitals, return to offices and splurge on food at the game.

Researchers from the university's Mitchell Center for Sustainability Solutions will conduct waste audits at four elementary schools as part of a pilot.

Cones-n-Cups has generated sales 25% higher than expected since debuting at Hinds Community College last fall.

As college populations are more diverse than ever, so are dietary needs in the cafeteria. By offering plant-based options, operators can cater to all those dietary needs with one easy-to-prepare ingredient.

From labor-saving tech to cuisine with authenticity, here’s what’s top of mind in college foodservice.

The All Foods Fit campaign will emphasize that there is no such thing as “good” or “bad” foods and will spotlight five components of why we eat.

Fifteen students from historically Black colleges and universities will embark on a two-day immersion at Aramark’s headquarters.

Chartwells Higher Ed, which runs foodservice at the university, has implemented machines from tech company Mashgin.

Interns at the University of North Carolina at Greensboro took turns working as supervisors at the university’s dining hall.

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