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Colleges & Universities

Steal This Idea

Use Interns

Jul. 19, 2012

We have student culinary and dietary interns work on reducing fats and sodium in recipes. We also have them support educators and help with the rollouts of programs. 

Operations

Pigs to the Rescue

By Lindsey Ramsey on Jul. 18, 2012

When the dining department at Western Michigan University was looking at ways to be more environmentally sound regarding food waste, the department’s first choice was a composting program, according to Judy Gipper, dining services director. However,

Workforce

Building a Bench

By Lindsey Ramsey on Jul. 18, 2012

Jerry Clemmer, director of residential dining at the University of Richmond, has developed an 11-month program to generate more in-house candidates for filling leadership positions. FSD spoke to Clemmer after his presentation at NACUFS to learn more about

Operations

Campus fast food may have big impact on international students

Jul. 18, 2012

International students report increased fast food consumption; study supports fast food impact as students age.

Operations

The Big Idea: Ethnic Comfort Food

Jul. 16, 2012

We’re looking at our fall menu as we are really revolutionizing campus cuisine. One of our key objectives is celebrating the diversity of the student population through food. We’ve got students from across the globe. So a big part of redesigni

Operations

The Big Idea: The Original Burger Co.

Jul. 16, 2012

The Original Burger Co. was developed to fill a need in the Sodexo portfolio for a quick-service burger concept. It’s all about customization. It’s all about quality in the customization of those ingredients, and that customers can get it fast

People

Confessions of J. Michael Floyd

Jul. 16, 2012

J. Michael Floyd, executive director of food services at the University of Georgia, in Athens, loves cheesecake, thinks trayless is overrated and wants to meet John Muir.

Menu

The Big Idea: Performance Dining

Jul. 16, 2012

Last fall, we opened Arrillaga Family Dining Commons, a state-of-the-art dining facility with a central production kitchen. The dining hall features Performance Dining, which was developed by Stanford Dining in partnership with Stanford Athletics, the Sch

Operations

Cornell becomes first ivy to become certified for sustainable seafood

Jul. 16, 2012

Marine Stewardship Council certification allows Cornell to serve sustainable seafood.

Operations

Winners of college feeding's top awards named at NACUFS

Jul. 16, 2012

Award winners honored at NACUFS national conference in Boston.

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