College and university

Foodservice Operation of the Month

Meeting students where they are, with the foods they want

Inclusivity, convenience and choice are at the heart of the University of Nebraska's foodservice program.


Slutty Vegan to open first location on a college campus

The Georgia Tech unit will serve the vegan chain’s full menu for lunch, dinner and late night.

The program aims to empower diners to make informed choices about the food they consume.

MSU chefs are collaborating with international students to prepare dishes from those students’ home countries.

The quick-service concept can be found in the school’s Poteat Hall, where it anticipates serving 1,000 customers a day.

The foodservice management company is encouraging staff and customers to commit random acts of kindness.

The program will provide universities with a playbook and other tools to bring more plant-based dishes to campus. So far, over 12 schools have signed up.

FSD’s Culinary Council members share how food costs, labor shortages and evolving consumer tastes are impacting what’s on the menu.

Here is a look at some new concepts coming to campuses this semester.

Butternut squash and other produce is being sourced from The Farm at Southern Oregon University for use in salad bars and scratch-made entrees.

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