Sullivan University in Louisville, Ky., includes a prestigious culinary school, which means lots of on-campus talent for the dining program to tap, as well as a very knowledgeable customer base to please—a challenge it has met with flying colors.
At the intersection of feeding students who keep kosher and those who must avoid allergens, the Pure concept refines its menu.
The chicken and rice concept pioneered by entrepreneurial alum.
The small Maine school won gold by emphasizing local procurement and environmentally sound waste management.
Sparty’s Market offers fresh products in an upscale atmosphere to students, staff and campus visitors.
Students living in Florida State’s newly opened Azalea Hall have access to four micro-restaurants and a c-store on the ground level.
USC Hospitality is guided by a Food Philosophy of 14 principles geared toward taste, health and social responsibility. While all of University of Southern California’s campus dining incorporates some aspect of the Food Philosophy, a new...
SUNY New Paltz pressed the reset button for the new semester’s meatless menus and stations with a plant-based chef training session from the Humane Society of the U.S.
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Multifaceted approach at Buffalo State College includes making it easy to donate extra food, new root-to-stem recipes and a new marketing campaign.