The food served on campus at Hendrix College in Arkansas has earned high marks both from students and from professional peers at NACUFS, which most recently awarded the school three Gold Awards in the most recent Loyal Horton Awards competition.
The soups made in the kitchens of the Harvard Public Schools in Massachusetts and sold to the public generate some $50,000 annually for the meal program, an indication of the high culinary quality the program maintains.
A regular on many best college food lists, Pitzer College in California generates customer loyalty from its commitment to customized food choices, its sustainable operation and its accommodation of individual diet needs.
From the elimination of fried foods, bottled water and sweetened beverages to sourcing from local growers and its own community garden, Hudson Hospital & Clinic in Wisconsin is living up to the promise it made when it signed the Healthy Food in...
Bates College in Maine has one of the longest running farm-to-college programs, was the first college to join the Green Restaurant Association and is one of a select few to earn a three-star GRA rating.
A wide array of options, extensive customization opportunities, attractive pricing and ingredient quality make the salad bar in the retail café at St. John’s Medical Center in Wyoming the go-to choice for 85 percent of diners.
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.
Buying locally in season helps Union Hospital of Cecil County in Maryland keep purchasing costs in line, while the unprocessed bounty from those area growers affords team-building activities for not just the kitchen staff but other departments as...
Plenty of choice and an eye to what sells in the commercial restaurant world keep the school meal program at the Westhampton Beach School District in New York popular with students, even to the point where they want the cafeteria to stay open longer.