Strengthen Against Stress project addresses the feelings of panic and unease many college students are feeling, brought on by virtual classes, extra homework, lack of healthy snack breaks, weight gain and more.
From debuting a mobile ordering option and rolling out a new healthy eating concept to offering pop-ups, culinary competitions and giveaways, CWU’s foodservice team has tried to maintain its momentum toward building a high-impact campus dining...
Here’s how onsite food service chefs are getting inspired by global flavor profiles and using budget-friendly, versatile ground pork in many cool ways, from meatloaf to mapo tofu.
The guajillo pepper is the dried form of the mirasol pepper. It has a complex fruity and smoky flavor, smooth leathery skin and medium spiciness, ranging from 2,500 to 5,000 Scoville Heat Units, which makes it usually spicier than a poblano but...
Sharon Palmer, MSFS, RDN, aka The Plant-Powered Dietitian, leads discussion of experts on getting more plant-based menu items onto hospital menus and using healthcare dining as a teachable moment for patients.
A c-store program from Chartwells puts retail outlets into high schools that offer NSLP-compliant foods and beverages while giving students a glimpse of what college campus stores are like.
