Healthy means 'fresh.'
- Farm-fresh delivery. Riell, Howard // FoodService Director;3/15/2007, Vol. 20 Issue 3, p36
The article focuses on the commitment of Grinnell College's dining services in Iowa to sourcing local products. Among the items in Grinnell's local market basket are fresh vegetables, grapes, apples and melons in season, fluid milk, pork, soybean oil, fresh herbs, cage-free eggs as well as an...
- Holy Cross' Kimball to Kitchen Puts Fresh Food in Students' Hands. // FoodService Director;1/15/2014, Vol. 27 Issue 1, p13
The article reports on the development of the Kimball to Kitchen program by the dining services at the College of Holy Cross in Worchester, Massachusetts in an effort to meet the need for students to purchase fresh produce without having to regularly visit a grocery store.
- ALL YOU SHOULD EAT: FIGHTING FRESHMAN 15. // FoodService Director;10/15/2003, Vol. 16 Issue 10, p8
Focuses on the reaction of U.S. college and university foodservice operators to the reported 15 pounds gained by every freshman by year's end. Factors behind the weight-gain phenomenon; Role of dining operators in helping students make healthy choices; Actions taken by operators in improving...
- Major: Meals. // Newsweek;2/5/2001, Vol. 137 Issue 6, p8
Reports that, as of February, 2001, some colleges are providing healthy late-night dining options for students. Study of undergraduate traffic patterns, which show that students are often up late; Availability of salads and smoothies at Stanford University.
- HEALTHY CAMPUS EATING. Young, Ben // Georgia Trend;Sep2013, Vol. 29 Issue 1, p114
The article focuses at Georgia-based Kennesaw State University's (KSU) the Commons, which is the nation's largest Leadership in Energy and Environmental Design (LEED) Gold-certified collegiate dining facility, serving global cuisine. It states that some 20 percent of the produce used by the...
- 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.