An attitude of gratitude and a turkey dinner can bring a whole lot of comfort. See how a few of the country’s school food service communities are serving up Thanksgiving this year. Plus, a new take on green bean casserole you won’t want to miss.
Virtual cooking demos, affordable pop-up events keep face-to-face interaction just a click away or safely distanced for all students, on campus and at home during this very untraditional fall semester.
Here is how the 25 college dining programs with the highest number of meal plans sold last year have approached the fall 2020 term.
Mara Fleishman of the Chef Ann Foundation talks about the ScratchWorks organization and its initiatives to get more scratch cooking into schools.
Rather than each system hospital coping on its own, twice-weekly calls involving dining and other relevant parties compare notes, stats and success stories across the UCHealth System.
The new LEED Gold Vista Grande Dining Complex at California Polytechnic State University-San Luis Obispo has seven dining outlets plus a retail market.
Division Chef Adam Byrne tells us about Flik’s new International Handheld Street Foods, choosing the right packaging for grab and go and why it’s more important than ever to keep a generous dash of excitement in school menus.
Company, customers embrace technology to weather pandemic travel.