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.
Here’s how an Austin architecture firm brings senior dining design into the future with the latest layouts and materials, plus current colors and textures.
Farmlogix brings farmers and farm fresh food to schools across the country.
The winners will be honored in the July issue.
Being an onsite operator is so much more than just feeding customers. Many are finding ways to reach out to the community and be a positive role model in their neighborhoods. Here are 20 inspiring stories of operators who are currently doing this...
Levy Restaurants and the Atlanta Falcons provide resources to equip individuals from Atlanta’s impoverished communities with culinary skills they can use to secure solid jobs in the foodservice industry.
University of Dayton works with a local agency to transition individuals working through mental and emotional difficulties back into the workforce.
Lankenau Medical Center’s garden is an oasis of tranquility and a source of fresh produce for the impoverished neighborhoods of nearby inner-city Philadelphia.
Madison County Schools helps local farmers boost their productivity and extend their growing seasons.
Oklahoma State dining is a key component in the university’s annual Summer on the Plaza event to forge tiers with the surrounding community.