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On the heels of a forward-thinking renovation, a look back at dining design elements that had to go (POS lines that bottlenecked), and the timeless stuff that was too good to change (hint: pizza!).
Every year, the University of Richmond’s dining team creates an over-the-top selection of brand-new burgers that compete to become the next signature menu item (and boost burger sales by the hundreds).
The school’s venerable Portola Dining Commons now boasts six stations that emphasize Menus of Change principles that feature less red meat and more seafood and vegetable proteins at the center of the plate.
At last count, a full 36 percent of the food purchased by the program comes from within 250 miles of campus, and that’s just one aspect of its robust sustainability efforts.
Former Canisius College chef who’s now with the Humane Society of the U.S. returns to campus with plant-based culinary training followed by gala event.
