September 2003
FoodService Director;9/15/2003, Vol. 16 Issue 9, p54
Trade Publication
Presents information on the approaches used by food service operators in serving vegetarian and vegan foods at several universities and colleges in the U.S. Dartmouth Collage in Hanover, New Hampshire; University of Kansas in Lawrence; Dalton School in New York.


Related Articles

  • Maharishi University's All-Veg Campus Dining.  // Food Management Exclusive Insight;5/29/2012, p2 

    The article states that every meal at Maharishi University in Fairfield, Iowa is vegetarian and organic.

  • UNT Opens All-Vegan Dining Hall.  // Food Management;Sep2011, Vol. 46 Issue 9, p11 

    The article reports that the University of North Texas (UNT) is in the process of converting its Mean Greens cafeteria into a solely vegetarian dining area, which will offer vegetarian pizza, protein salads, made-to-order paninis, a variety of fgluten-free options, and vegetarian desserts.

  • MARKET MATTERS.  // FoodService Director;2/15/2003, Vol. 16 Issue 2, p6 

    Presents news briefs on the food industry in the U.S. as of February 15, 2003. Operational status of the convenience store, Village Store, at the University of San Diego in California; Popularity of vegetarian foods among college students; Foodservice management contract signed by Tiffin...

  • IDEALISM IN BAR HARBOR: One college's philosophy. Lang, Joan // FoodService Director;3/15/2003, Vol. 16 Issue 3, p88 

    Deals with the ecologically food service program at College of the Atlantic in Bar Harbor, Maine. Comments from Donna Skill, food service director; Nature conservation projects of the college; Size of its organic farm; Favorites in its vegetarian menu.

  • Comparing in-house vs. national brands.  // FoodService Director;06/15/97, Vol. 10 Issue 6, p174 

    Compares the quality of the food service offered by the auxiliary service sector and the campus facilities, highlighting a case study conducted at the Michigan State University. Details on some of the methods used to enhance quality of foods at the facilities; Revenues generated by colleges...

  • Campus feeders deploy more brands in bids to revive student-center dining. King, Paul // Nation's Restaurant News;7/29/96, Vol. 30 Issue 29, p41 

    Focuses on the efforts of food service industry to revive student-center dining in college campuses in the United States. Effects of growing percentage of older enrollees; Campus expansion; Scholars' embracing of computer technology.

  • Institutions go to `market' with new service concept. King, Paul // Nation's Restaurant News;11/11/96, Vol. 30 Issue 44, p1 

    Focuses on the debate over the marketplace concept of noncommercial food service in universities in the United States. Key features of the food service concept; Challenges in operating; Questions regarding the marketplace concept.

  • On site omnibus.  // Nation's Restaurant News;10/14/96, Vol. 30 Issue 40, p20 

    Reports on developments concerning the food service segment at various universities in the United States. University of Alama's awarding of food service contract to Sodexho, USA; Aramark's title sponsorship for the Culinary Institute of America; Subway's opening of its first unit at the...

  • Colleges and universities.  // Food Management;Oct97, Vol. 32 Issue 10, p32 

    Focuses on the evolution of noncommercial foodservice in colleges and universities. Establishment of Harvard University as the first college in the United States; Transition from table service to cafeteria-style dining; Use of student labor; Formation of the National Association of College and...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics