Sustainability
Chatham University students create breakfast boxes to promote locally sourced grains
The boxes contain contributions from farms and businesses in the Pittsburgh area and are designed to build consumer awareness about sustainability and local agriculture.
Foodservice Operation of the Month
Resisting complacency on campus
Armed with a new core purpose, Central Washington University’s dining program has stepped up by building campus connections, boosting staff engagement and overhauling training.
Home cooks tend to shy away from fish, so they likely missed seafood dishes while sheltering in place. Now that consumers are returning to foodservice venues and restaurants, welcome them with some simple and creative preparations. Start with these five recipes—some of which feature underutilized fish.