Chefs take students on culinary voyage from the U of Iowa to Puerto Rico and France to Spain with the Flavors Abroad concept. Here are 12 great global dishes from the concept.
On March 12th, University of Connecticut Dining and Ana Legrand, a professor of entomology (the science of insects) at the school, held a rather unusual pop-up dining event for a select group of university community member: a dinner featuring...
A survey of more than 1,000 individuals between the ages of 18 and 34 by the Y-Pulse research/consulting organization, a division of Olson Communications, found five food trends to be extremely popular with these younger consumers, trends it says...
Aramark has remade the campus foodservice program at this prestigious Washington DC university, starting with completely transforming what had been an antiquated and underused residential dining hall into a two-level dining establishment. The...
Forward Food summit at U of Michigan features latest evolutions for the meatless menu of the future, including fresh ideas for ingredients like prickly pear.
