University of Michigan harnesses student talent to make good on sustainability goals

Engaging students in sustainability on multiple levels has been essential, a program leader says.


Tulane University debuts 1,000-seat dining hall

For students seeking a place to meet and study, The Dining Room at the Commons remains open until 2 a.m.

In the fight for share of stomach, c-stores are making moves.

Dyer is leaving the association of packaging manufacturers to become vice president of sustainability for one of its members.

Students at Broward County Public Schools will see a lot more plant-based and global dishes on the menu this fall.

See how the university's cerebral approach to dining plays out on the plate.

As a new school year approaches, FSDs in K-12 and higher ed share how they’re getting creative to combat the tight labor market.

Campus eateries are using a wide range of techniques to sell new plant-based items derived from their local procurement processes.

Metz Culinary Management is expanding student palates with some strategic fun.

A federal grant of $4.5 million will be used by the National Restaurant Association Educational Foundation to prepare current and former prison inmates for restaurant jobs.

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