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Colleges & Universities

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Allergen-free access

 Mar. 13, 2017

To make safe food as accessible as possible for guests with allergies, Carnegie Mellon University is creating an allergy-friendly kitchen.

Menu

Reviving classic comfort foods

 By Jill Failla on Mar. 13, 2017

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago.

Operations

Out of time on overtime

By Alaina Lancaster on Mar. 13, 2017

Noncommercial operators deal with the aftermath of a wage law in purgatory.

Operations

Cornell hosts a global cuisine night

By FSD Staff on Mar. 10, 2017

Students used a passport to access 10 campus dining rooms, each of which served a different type of international fare.

Operations

IFMA names 2017 Silver Plate winners

By Kelsey Squire on Mar. 07, 2017

The annual list of top industry leaders includes four noncommercial figures.

Operations

University sees drop in food waste, purchasing costs

By FSD Staff on Mar. 03, 2017

The school credited its switch to anytime dining and stepped-up composting efforts with causing the declines.

Operations

UW-Madison may accept food stamps in dining halls

By FSD Staff on Mar. 03, 2017

If a new proposal is greenlit, the university’s dining halls could accept food stamps as soon as next fall.

Operations

College hosts science-inspired food event

By FSD Staff on Mar. 01, 2017

Dining services partnered with the science school to serve a “biologically diverse” menu with such items as cheddar insect larvae.

Operations

College students sample German cuisine

By FSD Staff on Feb. 24, 2017

A visiting chef prepared traditional German fare for students over a two-day period.

Operations

University debuts program to fight food insecurity

By FSD Staff on Feb. 23, 2017

The FSD-run program grants meals to students who are not on a meal plan and who are struggling financially.

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