Edit

FSD Staff

Articles by
FSD Staff

Page 93
Operations

UConn food truck tries cricket taco garnish

University of Connecticut dining services is trying what it says is an increasingly popular menu ingredient: crickets.

Operations

New chef strives for student approval

The New School’s new executive chef has introduced such items as a Korean vegan burger with pickled cabbage, a Yucateco Whitefish taco and a create-your-own ramen bowl.

East Tennessee State University is ending its contract three years early so it can work with a new foodservice provider on a construction project.

The foodservice contractor is reinstating Drake University’s Dining Student Board of Directors after a three-year hiatus, allowing students to collaborate with foodservice officials.

Responding to feedback from a growing population of Asian students, Boston University opened a new dining hall station that aims to serve traditional Asian cuisine.

Ten schools in a New York district are participating in the Local foods for local kids program, where food from local farms and suppliers will be served in the cafeterias.

Chef William Sauer has added items like Cuban-style sandwiches and baby kale salads to the Sharp Grossmont Hospital menu since becoming its new executive chef.

The new dining features at Southeast Missouri State University include an additional Subway and plans for a Panda Express.

The Smart Choices program at Texas Tech includes flagging grab-and-go foods with under 400 calories, and a website with fitness planners and guides for students with food allergies or special diets.

University of Kentucky’s Commonwealth Stadium will sell such self-branded items this football season as a Bluegrass Burger and a Spicy Cat Tail brat.

Even with unpaid lunch tabs totaling $8,000, the youngsters will continue to be fed.

The foodservice vendor closed the Mountaintop Market convenience store because of its inconvenient location, noting 70 percent of its customers were staff, not students.

  • Page 93