As part of the Harvest Table Culinary Group’s team at Georgetown University, Richard Hetzler is working on several fascinating food projects, such as making a difference in the region’s aquaculture by serving invasive fish.
The coronavirus pandemic has forced onsite dining providers to adjust operations with new or modified service models and programs like grab and go, preorder and delivery in order to continue to provide quality foodservice while keeping customers...
Strengthen Against Stress project addresses the feelings of panic and unease many college students are feeling, brought on by virtual classes, extra homework, lack of healthy snack breaks, weight gain and more.
From debuting a mobile ordering option and rolling out a new healthy eating concept to offering pop-ups, culinary competitions and giveaways, CWU’s foodservice team has tried to maintain its momentum toward building a high-impact campus dining...
