Michigan football season’s menu features super trendy items like fried chicken sandwiches and cookie dough, new twists on fan favorites, plant-based options galore.
Research shows college students waste 112 pounds each year and that tasting spoons work to reduce waste while entrée plate size, tray availability and staff-portioning seem to have little effect.
This month, Tulane University Dining Services is opening the Commons, its new three-story, 77,000-square-foot facility that will include a state-of-the-art dining facility called the Dining Room at the Commons. The dining venue occupies two floors...
In Food Management’s podcast we talk with Stony Brook University about what a trend in declining enrollment means for the future of college dining programs.
