Elon Universoty, Yake University and Indiana University all share new updates this month in college dining trending.
Jay Vetter, executive chef with Harvest Table Culinary Group at Elon University in North Carolina, shows the bowls, biscuits, Chicago beef sandwiches, bao buns and even a Low Country boil in the testing phases this summer at Elon as menu planning turns to next school year. Vetter assures that the new menu items will be ready, regardless of what the next semester will look like.
In New Haven, Yale University's dining director, Rafi Taherian, helps the community during coronavirus and shares the way his team has found efficiencies during work-from-home orders. Editor-in-chief Becky Shilling also asks Taherian how the school is working with soup kitchens to help the food insecure.
And, in Indiana, the dining team at Indiana University launches the Emergency Meal Project to help feed students during coronavirus shutdowns by partnering with other campus groups to prepare free meals for pickup or delivery for people on campus facing food insecurity during the pandemic.
See what else was trending on Food Management.