CU

Workforce

Teamsters Local 320 and The University of Minnesota reach a tentative agreement

The proposed agreement includes at least a 12% wage increase over the life of the contract.

Sustainability

Chef William Dissen brings Billy D’s Fried Chicken to two new locations

The two new locations will serve made-to-order meals with locally sourced ingredients.

The new teaching kitchen at Rutgers University at Camden provides cooking classes for students and also allows them to create their own meals when class isn’t in session.

College rankings website Niche has released its annual college dining rankings which are based on meal plan costs and student reviews.

The program will bring locally grown dairy, meat and produce to campus restaurants.

A commitment to training, transparency and taking responsibility helped Kent State's dining team address headwinds while going self-op.

Students were invited to sample garden-grown ingredients in a variety of applications.

During October, the company’s college dietitians promote wellness through pop-ups, chef demos and plant-forward recipes.

The Ever Green Dining Challenge encouraged students to consider more sustainable menu items.

The companies jointly offer robot delivery on five campuses, with an eye toward expansion.

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