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.

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!)

Schools like Texas State University celebrate return to campus while supporting local growers with program’s kickoff event. 

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.

No longer an exotic curiosity, robots making and delivering food are becoming a routine sight—and this is probably just the beginning!

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.

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.”

Hey Day Market brims with 10 outlets featuring local and in-house culinary talent.

At San Francisco State University, the Sodexo dining team promotes a variety of cultural traditions and encourages student involvement through a program called “This Dish Changed Me.”