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How college students delineate their diets

Check out the top dietary preferences seen on campuses today.

Operations

Who’s feeding the kids?

The nation has been abuzz with back-and-forth about the plight of immigrant children who were separated from their parents at the border. But when we tried to learn how those youngsters were being fed, no one wanted to talk. Is the mystery the point?

One operation educated students about some of its dessert offerings through a vegan cooking class.

Operators had a lot to say about plant-centered dining at FoodService Director’s annual MenuDirections conference.

A color-coding initiative makes it easier for Muslim students to identify permissible foods.

What are you sick of? Here are the trends FSD's Chefs’ Council members wish would go away, including kale, fast food, pumpkin spice, healthy desserts and more.

Try conducting American cooking demos for international students to discuss the history of American cuisine, its fusion with different ethnic cuisines and healthy tips.

It is the second college eatery in the country to be certified gluten-free.

The decision to build one of the first gluten-free dining halls started with a booth at Kent State University’s summer orientation in Kent, Ohio.

The new crusts will be served at all dining halls on campus.

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