Design

University of North Texas’ new dining hall is a food court-inspired feat

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School nutrition programs must provide a plant-based option when requested, starting in 2023.

Grand prize recipients of the association’s Loyal E. Horton dining, nutrition and sustainability awards will be named in July.

May brings a new crop of seasonal fruits and berries to market, making this month the perfect time to sweeten the dessert lineup.

The greenhouses will grow items such as lettuce, legumes, carrots and radishes, and also provide students with hands-on learning experiences.