Blurring the line between town and gown, commercial and noncommercial, Tompkins Cortland Community College students, teachers and onsite dining team contribute to Coltivare, a restaurant in downtown Ithaca, a college town rooted in hospitality.
Essentially an unmanned, 24-hour/seven-day c-store, the Heritage Creamery Express at BYU serves some 2,000 students living in the surrounding dorm complex.
How BC Dining Services created a rule-based menu for dinner with the esteemed author and food activist.
From a grocery store on campus to backing off Meatless Mondays, here are the stories that caught readers’ eyes in 2018.
University of Dayton works with a local agency to transition individuals working through mental and emotional difficulties back into the workforce.
Oklahoma State dining is a key component in the university’s annual Summer on the Plaza event to forge tiers with the surrounding community.
The University of Connecticut successfully moves toward plant-based menu.
The community college replaced live workers with machines—and went from red to black.
The Behrend Clipper serves breakfast, lunch and late-night food at four rotating locations on campus.
Sacred Heart University’s new ’50s-style diner is the only one of its kind in New England.