Campus trend: Getting fresh

No matter what’s on campus menus, it’s got to be fresh. Recent research reveals that 50 percent of today’s students say their top menu attribute is the use of fresh ingredients. Following in the footsteps of their restaurant counterparts, colleges and universities are finding a variety of ways to meet students’ fresh demands. Many are serving up more made-from-scratch dishes using the freshest ingredients available, even opening up farmstands featuring locally grown