After 19 years of contract operation, this 6,500-student private school is now managing its own foodservice, reaping the benefits while meeting the challenges.

Duke’s Making the Connection program incentivizes foodservice employees to get moving for improved health.

Students at the Sodexo-run account requested allergen- and gluten-safe dining options.

Food Management talks with Tulane University’s Wesley Turnage about what makes New Orleans a great culinary experience for students.

Unit at SUNY Oneonta’s Mills Hall is the first Lemon Grass Kitchen to be opened by Sodexo in an all-you-care-to-eat location.

Unit hits the cultural sweet spot in terms of providing a dining option in a classic collaborative space, which is what trend data shows is popular with college students.

Program will offer two free meals targeted at food-insecure students for every meal plan sold.

Appalachian State University in North Carolina recently transformed a station into an all-vegan option. Called Terra Verde (green earth) the station’s vegan transformation has seen a doubling of sales over its predecessor (read more about Terre...

Terra Verde has so far doubled sales in a space that previously held a more generic healthy food station by focusing in on totally meatless offerings.

Upgrades at the college include a new retail food venue and an increased focus on sustainability and dietary issues.