Meeting drew 143 attendees, including 83 college students from various colleges in Vermont, who also enjoyed an “eat the loop” sustainable meal.

10 lbs. goat meat, large dice1 quart plain yogurtsalt and pepper, to taste2 habanero chilies, minced4 green peppers, diced2 large onions, diced½ gallon beef stockcumin and Berbere seasoning (contains paprika, ginger, cardamom, coriander...

CSU’s latest $11.2 million renovation project—The Foundry—is capitalizing on the food hall trend.

NAIT’s Square Root is on a mission to showcase plant-based menus.

University’s busiest residential foodservice outlet now accommodates food allergy diet restrictions, offers more options and has enhanced production efficiency.

Taste of Cuba event at the University of Miami introduces students to the most prominent cuisine of Miami.

In a collaboration between dining and the Latin Student Association at the University of Mary Washington, an authentic feast celebrating the culture was warmly received.

Bold flavors, saucy sandwiches, non-boring wraps and crispy chicken everywhere have boosted sales considerably compared to the old grill concept at West Liberty University.