U of Miami’s Student Choice series gives the vote to students while bringing new techniques and flavors to the kitchen crew.

James Beard Rising Star Chef of the Year Nominee Kwame Onwuachi shares his story and cuisine with Stony Brook University.

At Baylor College of Medicine, a dining director decided to stop throwing out kitchen scraps and start saving them for the research animals, who now have a better diet.

Restaurant’s full menu is available to campus residence halls every Monday through Saturday evening for a $1.50 delivery charge.

Option offers clients a basic but still gourmet alternative for smaller events that also helps meet the university’s goals for minimizing negative impacts on the environment.

Taking advantage of trends, the college recently rolled out two very different food trucks.

Sometimes “no comment” can actually be an effective marketing tool. Here’s how a unique, mysterious marketing push created a media frenzy and a much-talked-about event.

College athlete tips off ESPN to Florida State University’s best-kept menu secret and now honey fried chicken is available to enjoy in more dining venues.

Harvest Table is led by an Aramark alum, Mary Thornton, who wants to put the focus on authentic food experiences.