Virginia Tech Dining draws tons of voluntary meal plan participants with its flex-based meal plan approach, destination dining focused concept mix, and commitment to healthy, sustainable cuisine.
Virginia Tech won Best of Show in FM’s 2018 Best Concept Awards competition. For a comprehensive profile of the program, go here. Here is a pictorial tour of some of the highlights of the program.
“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.
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Fried chicken sandwiches beat burgers at the University of Hartford as The Coop concept boosts sales more than 60 percent.
Rendezvous Dining Pavilion will become the newest dining venue on the Montana State University campus in Bozeman this fall. Here’s a sneak peek at some of its stations and concepts set to debut in the all-you-care-to-eat facility.
UMass is partnering with the state education department and the USDA to bring free lunches to five locations around Amherst.
UCook@FSU at Framingham State lets diners prepare their own meals while overseen and guided by professional culinarians.