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.

Fried chicken sandwiches beat burgers at the University of Hartford as The Coop concept boosts sales more than 60 percent.

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.

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...

The digital revolution has arrived at several retail dining venues at both branded and in-house concepts, making it easy for students to order.

Since its debut three years ago, Daily Bite has served as a lunchtime retail option, a dinnertime board dinner alternative and a special event catering vehicle.