Back to School: Colleges look to a return to normal this fall
Despite some concerns about COVID variant outbreaks, the higher education dining market anticipates a year of mostly traditional operation.
CulinArt creates plant-based dining guide at Stony Brook University
Road Map was emailed to all resident students and directs them to nearly 350 plant-based options at both residential dining centers and retail outlets across the campus.
FM On Demand with Tara Fitzpatrick: BU Dining comes out swinging in fight against food waste
In this earthy episode of FM On Demand, we break up the big topic of food waste into actionable bites with Lexie Raczka, sustainability director for Boston University Dining Services. At Boston University (BU), BU Dining has set an ambitious goal of reducing food waste by 50% by the summer of 2023 (which is closer than you might think!)
Chartwells Joy-Ful program is back on campuses
FM On Demand with Tara Fitzpatrick: The podcast gets pickled with Bon Appetit and fermentation at St. John’s College
Chef and GM Michael Cleary has taken a deep dive into fermentation at St. John’s College in Annapolis, experimenting with housemade hot sauce, pickled mushrooms from the Noma cookbook and plenty of student engagement with a blog and the new Kimchi Club.
Tech Update: Robots continue to take over foodservice tasks
FM On Demand with Tara Fitzpatrick: Stanford Dining’s Christina Betondo’s top tips for managing humans
The kitchen, sadly, has often been marred by verbal abuse from chefs who thought that was the thing to do. Chefs like Stanford Dining’s Christina Betondo have risen to leadership positions through listening to employees rather than screaming at them.
College Chef Showcase: How Chef Michael Smith’s football-food playbook pumps up fans at Texas Christian University
Whether it’s a practice game or a championship, TCU’s Sodexo culinary team brings the thrills, chills and all the excitement to game day food with a message to fans: “We’re glad you’re here.”
Food hall a highlight of new Auburn Culinary Science Center
Hey Day Market brims with 10 outlets featuring local and in-house culinary talent.
Student food memories strengthen connections in the dining hall
At San Francisco State University, the dining team promotes a variety of cultural traditions and encourages student involvement through a program called “This Dish Changed Me.”