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FSD C&U Spotlight

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Minnesota Student Association requests longer dining hours during finals

 Mar. 13, 2014

The Minnesota Student Association unanimously passed a resolution Wednesday urging the University of Minnesota’s University Dining Services to open all campus restaurants and dining halls as early as 6 a.m. Saturday during finals week.

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The University of Alabama works to incorporate locally sourced food options

 Mar. 12, 2014

From midnight pancakes to unlimited pizza, the myriad offerings at Bama Dining locations seem to appear continuously; the origins of the meals and the ingredients that go into them are, for many students, a mystery.

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Iowa State University adds dining center booth to promote healthier habits

Mar. 12, 2014

Students getting meals from campus facilities this week will have the opportunity to learn about health and nutrition. March is National Nutrition Month, and campus dining services is working to teach students more about what they can do to be healthier.

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Remineralizing the soil at Kennesaw State

Mar. 10, 2014

The culinary and hospitality services division of Kennesaw State University has implemented a remineralization project that it claims has dramatically increased the levels of vitamins and minerals in several of the items it grows on its campus farms.

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"What's Your Hometown Specialty" video contest winners

Mar. 05, 2014

Chartwells School Dining Services, in partnership with celebrity chef, Jet Tila, today announced the winners of the "What's Your Hometown Specialty" video contest that was implemented in school cafeteria's across the nation at the start of the 2013-'14 school year.

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Baylor University aims for "crown jewel of campus dining"

Mar. 05, 2014

Penland Food Court at Baylor University will undergo a full-scale renovation this year that includes expansion, an open kitchen design, vegan and gluten-free options and a registered dietitian.

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California dining commons host vegetarian cooking competition

Mar. 05, 2014

On Feb. 24, the UC Davis Dining Commons hosted the Green Chef Challenge. Teams of students, each representing one of the three dining commons — Cuarto, Segundo and Tercero — competed to craft a vegetarian dish using produce from the Student Farm.

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Dining hall hosts 150-mile meal

Mar. 05, 2014

Williams College's 150-mile meal featured local foods raised and grown within a 150-mile radius of campus to support their sustainable food initiative.

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Utah State University takes on wedding catering

Mar. 05, 2014

Helping the students and staff of USU have memorable wedding celebrations is at the center of University Catering’s marketing push for 2014.

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Fuel station bars showcase healthy options

By Megan Warmouth on Mar. 04, 2014

Dining services at the University of Nebraska-Lincoln wanted to showcase the healthy options that are served in the dining halls.

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