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Colleges & Universities

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Blue Cross Blue Shield and Johnson C. Smith University team up to eliminate food desert

 By FSD Staff on Aug. 29, 2018

A new investment will go toward an urban garden to grow fruits and vegetables for the surrounding community.

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WVU students protest school’s dining services

 By FSD Staff on Aug. 24, 2018

Students claim that there are not options for those with dietary restrictions.

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Starbucks reveals college students’ favorite drinks

By FSD Staff on Aug. 24, 2018

The coffee chain released which of its drinks were the most popular with students in different regions.

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Ithaca College pilots meal swipe donation program

By FSD Staff on Aug. 23, 2018

Beginning this fall, students can anonymously donate one of their guest meal passes to students in need.

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Rutgers University partners with local school district to reduce waste

By FSD Staff on Aug. 23, 2018

Paterson Public Schools will work with the university to provide training and raise awareness about the environmental effects of food waste.

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How college operators are keeping students’ dining dollars on campus

By Kelsey Squire on Jul. 18, 2018

Innovative marketing and fresh initiatives are helping FSDs continue to grow their business.

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Arizona State University to debut kosher meals

By FSD Staff on Jul. 13, 2018

The options will include Thai curry, fajitas, Jamaican jerk chicken and vegan macaroni and cheese.

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Duke eliminates disposable plastic from campus eateries

By FSD Staff on Jul. 13, 2018

Beginning this month, dining services will no longer offer items such as plastic bags and straws.

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C&U Census 2018: What college and university operators are tackling now

By FSD Staff on Jul. 12, 2018

Always trend-setting, innovating and testing the limits of their menus, college and university foodservice operators continue to grapple with changing tastes, demographics and expectations. Here's how they're doing it.

Operations

University adds microgreen cabinet

By FSD Staff on Jul. 02, 2018

The dining team at Marshall University partnered with the school’s Office of Sustainability to purchase a cabinet from which it can source fresh herbs and microgreens.

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