Liberty University students have exciting new international food options this semester, in addition to strategic enhancements to the campus dining experience.
Topics covered included allergen and food safety training, basic knife skills, equipment operation, recipe basics, teamwork, time management and logistics.
The University of Richmond’s dining team has sent out portable bars with light refreshments, lawn games and everything needed for a life-affirming break from routine.
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.
