CU

Operations

A look inside Yahentamitsi, the University of Maryland’s new dining hall

The hall honors the Piscataway people, who are indigenous to the state.

Operations

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.

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

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

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.

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

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

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

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

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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