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...
We’re in for some tasty matchups in FM’s 2019 Menu Madness
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...
See what's trending in colleges and universities this month.
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.
U of Miami’s Student Choice series gives the vote to students while bringing new techniques and flavors to the kitchen crew.
James Beard Rising Star Chef of the Year Nominee Kwame Onwuachi shares his story and cuisine with Stony Brook University.
At Baylor College of Medicine, a dining director decided to stop throwing out kitchen scraps and start saving them for the research animals, who now have a better diet.
Restaurant’s full menu is available to campus residence halls every Monday through Saturday evening for a $1.50 delivery charge.
