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Reyna Estrada

Articles by
Reyna Estrada

Page 16
Operations

West Virginia University partners with celebrity chef Aarón Sánchez to launch Mexican station

The station, called Adobo Cantina, is set to open in the spring semester.

Operations

How foodservice operations are celebrating Thanksgiving

Some hosted early holiday dinners, while others gave back to their communities through food drives.

Operations

5 marketing ideas for the month of December

With winter underway and a variety of holidays around the corner, December is the perfect time to feature festive fare. From National Hot Cocoa Day to Christmas, here are five marketing opportunities in the weeks ahead.

Operations

Making a plant-forward cafe viable for the long haul

CrossRoads has been serving UConn students plant-centric fare for over a year. Here’s a look at what the team has learned.

Menu

Dining team at University of South Florida highlights global flavors

USF’s Tastes Around the World program showcases a new ingredient or cooking style weekly.

Operations

A look at Dave’s Boathouse, Rollins College’s halal- and kosher-certified restaurant

The concept, which was certified last year, is the only kosher and halal location within a 15-mile radius of the campus.

Operations

North Carolina State offers Get Well Meal Kits for students on the mend

The meal kits come stocked with a variety of snacks and drinks.

Sustainability

Hospitals in Maine can do more to reduce food waste, UMaine study finds

The research team conducted interviews with hospital nutrition services at seven facilities across the state.

Sustainability

Sodexo hosts Weigh the Waste event at Southern Connecticut State University

The university collected more than 1,700 pounds of food waste in one week.

Sustainability

School in the Square eliminates single-use disposables with new partnership

The program will divert 216,000 containers from landfills and reduce 23,689 kg of CO2e emissions.

Sustainability

The University of Wisconsin-Eau Claire is now home to two hydroponic ‘micro farms’

Each vertical growing tower can produce as much as 2,000 square feet of outdoor farmland.

Sustainability

Aramark and Compass Group sign the Pacific Coast Food Waste Commitment

The two big foodservice contract companies commit to cut regional food waste in half by 2030.

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