To help combat food insecurity, the ONE Community Café at the University of Kentucky offers a combo of a protein, starch, vegetable and fruit for one buck to all enrolled students.
The sweet side of agricultural education is served in a cone on campus, thanks to NC State’s working dairy farm and a new museum devoted to modern dairy farming.
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...
