From trends students have been wanting to try (avo toast!) to tomorrow’s healthiest new breakfast trends (hello, lentil grits, wheatberry porridge and rice omelets!), these cool new breakfast items from the kitchen wizards at BC are giving the...
Recent Women’s Equality Day event focuses on empowerment, culinary excellence and iconic plates by pioneering female chefs. Plus: A top chef at Cal Dining shares her views on work-life balance, challenges, the importance of mentors and why there...
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With the help of local carpentry students, who did much of the work, the school updated its busiest dining room to encourage students to gather, lounge, study and eat.
The Ohio State University makes more changes with bento-inspired grab-and-go options and new global flavors.
For both college and K-12, these brand-new eats are earning top honors with big flavor, bold style and that special fun factor.
Executive Chef Eric Cartwright walks us through all the new concepts, which take a more focused, specialized approach to dining.
Focusing on the Blue Zones (healthy hot spots of the world), a super healthy, globally themed dinner welcomes students with Type 1 diabetes and food allergies with adventurous flavors and new friends on campus.