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Colleges & Universities

Operations

University moves towards student-run food providers

 Sep. 16, 2015

McGill University is currently filling slots in its Student-Run Cafe, a new addition that is part of a larger plan to move away from commercial tenants in favor of student-run food providers.

People

Jill Horst: serving sustainable dining

 By Erin Gibbons on Sep. 15, 2015

Jill Horst, director of residential dining services at the University of California, Santa Barbara, increased sustainable food purchases by 38 percent.

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How to prevent an oil spill

Sep. 15, 2015

When you open a can of oil, make a hole in the corner diagonally across from the open end using the heel of a knife. This tiny opening helps air flow.

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How to deal with dairy allergies

By Patricia Cobe on Sep. 15, 2015

Cow’s milk is the most common food allergy among babies and young children—2.5 percent of the population experience an adverse reaction, says the CDC.

Operations

Marketing strategies for sustainable takeout containers

By Katie Fanuko on Sep. 15, 2015

While some New York City restaurants railed against a ban on polystyrene packaging, which was recently overturned, Columbia University was years ahead of the game.

Operations

How to plan for food allergies

By Dina Berta on Sep. 15, 2015

The number of children with a food allergy rose 18 percent from 1997 to 2007, however, just 38 percent of K-12 operators had allergy training in the past year.

Operations

New Sodexo chef hopes to raise the culinary bar

Sep. 15, 2015

The foodservice provider’s new executive chef at Franklin College hopes to improve the cafeteria’s food quality by bringing experience with celebrity chefs and a European education to the job.

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Utilizing sustainable seafood

By Dana Moran on Sep. 15, 2015

The overuse of fisheries has operators going beyond produce in their sustainability endeavors and turning their efforts toward lakes and oceans.

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Pasta machine as pastry chef

Sep. 15, 2015

A pasta machine can make the dough rolling process more efficient and the end product more consistent than if rolling hors d'oeuvres or desserts by hand.

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Color-coded meal delivery

Sep. 15, 2015

To make it easier to deliver meals to off-site charter schools and summer feeding locations, Pinellas County Schools uses colored tape to close the boxes.

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