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Colleges & Universities

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Golledge named Silver Plate winner in C&U

 Mar. 03, 2015

The director of dining services at Kansas University has distinguished herself by giving students an extensive choice of new and renovated dining options.

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Houston students want a kitchen and leftovers to feed disadvantaged neighbors​

 Mar. 03, 2015

A group of University of Houston students wants to start a "Campus Kitchen" to recycle leftover food from campus restaurants for families in need in the nearby Third Ward.

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College uses “food detective” to identify the source of its food

Mar. 02, 2015

Chico State is tracking supplies back to their farm origins to comply with the state university system’s new sustainability standards.

Steal This Idea

Online ordering for employees

Mar. 02, 2015

We are rolling out an online ordering system for hospital employees, which could soon include a mobile app.

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Poggas named FoodService Director’s FSD of the Year

Mar. 02, 2015

The nutrition specialist at two Colorado hospitals was recognized for her menu and retail innovations.

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College hopes to get gas from food waste

Mar. 02, 2015

Researchers want to see how much power Ohio University can generate by recovering methane gas from food and landscaping waste.

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8 restaurant trends every operator should know

Mar. 02, 2015

Although the top trends come from the restaurant side of the business, Gerry Ludwig was quick to point out implications for the noncommercial sector.

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MenuDirections opens with a look at menu planners as service proponents

Mar. 01, 2015

Bell’s presentation, “Absolutely Everything Counts,” focused on the importance of delivering outstanding customer service through words and body language, not just interactions with customers.

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Is it time to “86” the Black History menu?

By Paul King on Feb. 27, 2015

Every year, some institution finds itself in hot water over a Black History Month culinary event.

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Student: Sodexo employees don’t always comply with gluten-free guidelines

Feb. 27, 2015

A student at Doane College says though Sodexo has gluten-free training and processes, not all employees adhere to them, making her food unsafe.

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