From classic halal cart-style to fajita-spiced plate to sticky bourbon bowl, spicy sesame, caprese mashup and many more, chicken and rice can team up to create your single most iconic signature dish.
In this month's recap of the Top 5 most popular college and university Food Management articles, the top story was 15 college dining menu items that made the campus crowd go mad this March. We asked the foodservice teams behind the big...
Chef Eric Caravan and University of Vermont’s Sodexo team turned the World Wildlife Fund’s Future 50 Foods list into a deliciously educational dinner event and a herald of lasting changes and forward moves on the menu.
See menu highlights that show how the University of Vermont’s Sodexo team took—and ran with—ingredients from the World Wildlife Fund’s Future 50 sustainable foods list.
This and Bon Appetit CEO Fedele Bauccio telling Time magazine that the traditional cafeteria is a thing of the past are some of the stories you may have missed recently.
