Attractions for community and students include farm tours, local snacks, yoga, live music, pumpkin painting and the debut of a new freight farm to be used for studying the carbon footprint of food.
Montana State dining personnel fan out each summer to county fairs across the state to buy animals that are then processed into pork used in the campus foodservice program.
At Maryville College in Tennessee, the Metz culinary team holds onto the spirit of summer just a little bit longer with this easy to assemble (and even easier to eat) flatbread.
In Food Management’s podcast we talk Ohio State University’s Zia Ahmed about how college dining program define health in today’s changing food environment.
The Mt. Lebanon School District turned to University of Pittsburgh Dining Services to add a sports nutrition layer to the district’s athletics program.
During the week before school starts at the University of Mary Washington (UMW) in Fredericksburg, Va., the more than 700 new students are treated to a host of special events, culminating in a huge Ice Cream Social held on the lawn of the...
