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Paul King

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Paul King

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Bon Appetit Takes 'Local' National

Bon Appetit Management Co. has made local and sustainable a hallmark of its college and university accounts across the country. According to the Community Alliance With Family Farmers, based in Davis...

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CAL, EPA Paint Facilities 'Green'

The University of California at Berkeley and the government office complex for the EPA show others how easy it is to make foodservice environmentally friendly. By "greening" their business, these two operations are striving to make a big impact on the environment.

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SchoolFood Goes to School

A collaboration with a culinary school gives NYC's SchoolFood the chance to enhance its foodservice program, one cook at a time.   At A Glance: NYC Board of Education SchoolFood •Loca...

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Return of the Power House

At students' request, USM has taken an abandoned power plant and reimaged it as a hot sports bar and restaurant. At A Glance: University of Southern Mississippi •Location: Hattiesburg, Miss...

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The Road to Room Service

Ten years later, "the next big thing" in hospital foodservice is finally moving past the roadblocks and into a growing number of healthcare facilities. A decade has gone by since hospitals ...

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Seeding Sustainability

At the George School, in Newtown, Pa, CulinArt is teaching students about sustainability by growing its own produce in a 400-square-foot campus garden. Many foodservice operators are wrestling with t...

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Huskers Take to 'GFL Nights'

At the University of Nebraska-Lincoln, showcasing local foods pleases students. The Dining Services department at the University of Nebraska-Lincoln is bonding with the local agricultural community a...

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Brands Bring in Bucks at U-MD

Stamp Union's foodcourt triples sales by answering the call for name brands. If indeed the adage "all good things come to those who wait" is true, then the Dining Services staff at the ...

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