Dining Halls

Recent Articles

Hyperlocal food service: UMass Amherst Chef Don Sabola selects cherry tomatoes with Joe Czajkowski, owner and operator of Czajkowski Farms, which is less than two miles from campus. The university is set to invest more than $3 million in locally grown food annually.
4/28/2015
Energy efficient, low-waste and locally-sourced dining gets institutions closer to overall environmental goals
Customers at Binghamton University’s Marketplace can also see the fresh ingredients used in the open-kitchen environment.  A dozen types of food—including everything from burgers to various ethnic dishes—are served in The Marketplace, which also has a Starbucks. Architects: Bearsch Compeau Knudson Architects and Engineers (Binghamton, N.Y.), Connor Architecture (Lexington, Mass.)
9/10/2014
Colleges and universities providing students’ retail needs right on campus
Half the profits from student-run food carts at the University of Illinois at Chicago go back to the institution, through a partnership with Chartwells Higher Education.
6/19/2014
How college and university dining programs are catering to today’s on-the-go students
Fair trade is a model in which producers are paid above market, “fair trade” prices provided they meet specific labor, environmental and production standards. (Photo:  Photograph by James Rodriguez, 2013, Fair Trade USA. All rights reserved)
5/29/2014
17 U.S. institutions have been recognized as a “Fair Trade Colleges”

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