University of Michigan commits to make more than half its menu plant based by 2025

The university is collaborating with the Humane Society of the United States to accomplish this goal.


Tony Roma’s parent eyes airports, college campuses with new concept

Fast casual Bones & Burgers is a small-footprint offshoot of the Tony Roma’s brand.

When it comes to local sourcing and food waste reduction, the university has hit hurdles. Here’s a look at how it’s working to overcome them.

The station, called Adobo Cantina, is set to open in the spring semester.

Some hosted early holiday dinners, while others gave back to their communities through food drives.

Chef Anthony Bauer, a member of Turtle Mountain Band of Chippewa, prepared Smoked Bison on Gullet Bread.

Up to 40% of the ingredients Bowdoin uses are sourced nearby, and students play a vital role in these local relationships, the team says.

CrossRoads has been serving UConn students plant-centric fare for over a year. Here’s a look at what the team has learned.

USF’s Tastes Around the World program showcases a new ingredient or cooking style weekly.

The concept, which was certified last year, is the only kosher and halal location within a 15-mile radius of the campus.

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