More campuses step-up labeling
- Community Affair. // FoodService Director;2/15/2008, Vol. 21 Issue 2, p54
The article discusses the Michigan Healthy Community program. It was formed in 2005 for the University of Michigan Health System and the University in Ann Arbor. Originally, it was an initiative from the university's president to increase wellness but it eventually turned into a permanent...
- Students learning 'Balance.'. King, Paul // FoodService Director;11/15/2006, Vol. 19 Issue 11, p28
The article reports on the Balanced Way program launched by Sodexho that provides balanced meals for students amidst the fad diets in Southern U.S. universities and colleges. Institutions included in the program are Mississippi University for Women in Columbus, Oxford College in Atlanta,...
- CONTRACTOR NOTES. // FoodService Director;10/15/2004, Vol. 17 Issue 10, p16
Reports on the Balance Mind, Body and Soul wellness program launched by Sodexho in fall 2004. Goal of the program; Benefit of the program for college and university students.
- UMass Dining. Scarpa, James // Nation's Restaurant News;5/16/2011, Vol. 45 Issue 10, p78
The article offers information on the healthy lifestyles initiatve called Be Smart. Eat Smart. Live Smart. at the University of Massachusetts at Amherst in Amherst, Massachusetts. It provides an overview of the dining program which consists of 11 keys enforced by executive director Ken Toong,...
- 25 wellness Tips. Ramsey, Lindsey // FoodService Director;9/15/2013, Vol. 26 Issue 9, p22
The article offers tips from non-commercial food operators in the U.S. to promote healthy food and overall well-being. Food service supervisor Michelle Perkins suggests to bring the classroom to the cafeteria and develop a nutrition education program. Dietitian Lindsay Wilson recommends to teach...
- College foodservice meets challenges with innovations. Pierce, C. Dennis // FoodService Director;06/15/97, Vol. 10 Issue 6, JumpStart p3
Editorial. Discusses some of the innovations which are being made in colleges in the United States, to improve the food service operations. Details on some of the changes made to cafeterias in colleges; Problems which are being encountered by food service directors; Reference to some of the...
- 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.