USC Hospitality is guided by a Food Philosophy of 14 principles geared toward taste, health and social responsibility. While all of University of Southern California’s campus dining incorporates some aspect of the Food Philosophy, a new...
The company’s commitment to reducing calories, saturated fat and sodium by 20 percent while increasing fruits, vegetables and whole grain by 20 percent by 2020 saw more than expected gains in its first year.
You’ve heard all about root-to-stem eating. You’ve made carrot top pesto, you’ve pickled watermelon rinds…now what? Here are some cool ideas for mushroom stems, pineapple cores, tomato scraps, beet peels and more from a chef with the drive to wipe...
The 120-acre farm at Kennebec Valley Community College is a key resource for the academic program but also supplies the school’s kitchens with fresh product.
One of the stations is the result of a partnership with “Iron Chef” Cat Cora to bring healthier and more enjoyable dining options to patients and their loved ones.
Repurposed dining rooms are now pop-up buffet-style restaurants in the evening where groups and individual meal plan holders can reserve space and avoid the lines and crowds at the regular dining halls.
