Production

A Food Management roundtable at the recent NACUFS college dining conference delves into the growing food trends of gluten-free and local purchasing.

A simple tech solution to sudden emergencies helps Fresh Ideas Food Service Management quickly and efficiently address everything from product replenishment and staff allocation to responding to customer questions.

Forget basic coffee shops, and even premium national branded chain outlets. Here’s one university where this staple beverage is a matter of science, technology and expertise.

At UC Irvine, vertical aeroponic gardens create a sense of place and provide hyper-local greens to campus foodservice.

Ohio University’s production operation serves several outside clients to generate revenues of $214,000 in the latest fiscal year.

Indoor garden produces leafy greens, herbs and veggies used in the kitchen and cafeteria.

Being affiliated with one of the country’s most famous agriculture schools wasn’t enough to ensure that hospital dining at UC Davis Medical Center in Sacramento was as plant-forward and local as Executive Chef Santana Diaz is currently pushing for.

UMass is partnering with the state education department and the USDA to bring free lunches to five locations around Amherst.

Arkansas Heart Hospital launches Food From the Heart food truck

College also offers special meal plan to assist with Ramadan.