Colleges & Universities

“I can’t believe it’s not meat and cheese!” From creating pastrami that slices on a meat slicer—but isn’t meat—to making cheese without dairy (or cashews), Rice chef creates plant-based formulas that just might fool you.

Hasting College’s Premium Entrée Program offers a new dish every day in limited quantities.

Initiative incorporates menu icons, a My Plate-style pictograph, pop-up education events and a Performance Dining station in the dining hall into a comprehensive campuswide strategy.

UMass is partnering with the state education department and the USDA to bring free lunches to five locations around Amherst.

[email protected] at Framingham State lets diners prepare their own meals while overseen and guided by professional culinarians.

A cool part of a sustainability/waste diversion push on campus, research monkeys and baboons enjoy bits of fresh produce that would’ve otherwise been thrown away. Here’s how the program works. Plus, read on to find out the baboons’ favorite veggie...