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Food Service

From UB

Booting the gluten from an entire college dining hall

April, 2017
SAFE ZONE—Kent State higher ed students with gluten intolerance need not worry when eating at Prentice Café, since the entire facility is gluten-free.

The number of U.S. colleges offering gluten-free dining options is rising, as more people learn about the seriousness of celiac disease, says Chris Rich, vice president of development for the Gluten Intolerance Group.

Colleges go all in for food allergy safety

April, 2017

Colleges and universities taking extra care to improve the safety and quality of life for students with food allergies can participate in the Food Allergy Research & Education’s College Food Allergy Program, which launched in 2014.

In 2015, FARE chose 12 colleges nationwide to participate in a pilot program, and in 2016 the organization announced the expansion of the program to 23 additional institutions.

Feeding campus—sustainabily—from a container

December, 2016
Students Kylie Campanelli and Chad Marvin operate a hydroponic lettuce farm that lives inside an upcycled, 40-by-8-foot shipping container at Stony Brook University in New York.

Designed by the company Freight Farms, the hydroponic lettuce farm inside a shipping container at Stony Brook University in New York uses 90 percent less water than traditional growing methods to provide an acre’s worth of leafy greens to campus dining halls.

Students use farm-management technologies such as cloud-synced growth data and a smartphone app to control lighting.

Food Franchise 101 on campus

December, 2016
Low price points, brand familiarity and flexible serving hours are why students appreciate having national quick-serve chains such as Au Bon Pain on campus, but institutions can benefit as well.

After years of working with multiple food service vendors and local restaurants, Carnegie Mellon University brought fast-casual bakery chain Au Bon Pain to campus. The school’s first experience with a national restaurant franchise, it was a 12-month process from the brainstorming phase to opening the doors to hungry students.

Campus food service gives back

November, 2016
VISION REALIZED—The student founders of Christopher Newport University’s Food Fighters program graduated in 2014, but their idea for making use of uneaten dining hall food lives on. Partner organizations receive healthy foods that are difficult and expensive for homeless shelters to obtain.

When a trio of students at Christopher Newport University in Virginia wanted to start a program to collect leftover food from the dining halls each night and deliver it to a rescue mission, the director of the university’s dining services had some questions.

Sponsored Content

5/30/2017

Attend this web seminar to learn how the The Duck Store at the University of Oregon has transformed the shopping experience. By implementing a unified commerce platform—complete with in-store and ecommerce functionality on the front end and real-time inventory visibility, order management, CRM, business intelligence, warehouse management, marketing and financials to support it—The Duck Store now has the tools in place to efficiently manage the complexities of their multiple retail locations.

Sponsored by: 
5/25/2017

Many higher education institutions still rely on inefficient, disparate systems for tracking employee time and attendance. And with workers on campus in a wide variety of jobs, it can be challenging to manage professional, union, auxiliary and student workforces, all at the same time.

Some institutions are turning to automated time and attendance solutions to address these issues, but are unsure of how this change might affect their people, processes, and organization.

Sponsored by: 
5/24/2017

Nowadays it seems as though we are being asked to do more and more with less and less. That might make sense from a business standpoint as it makes you more profitable, but you run the risk of burning out and stressing out your employees.

Sponsored by: 
5/23/2017

In recent years, the requirements of public higher education institutions have changed drastically, increasing the pressure to modernize their IT systems.  To meet those challenges, many universities are looking at available options, including the cloud.

Pittsburg State University was faced with disparate, aging tools, requiring it to rely on manual processes that made it difficult to view data across all of its systems.  This, combined with new available technologies and the necessary change to the IT culture on campus made their change journey an adventurous one.

Sponsored by: 
5/16/2017

Colleges and universities face an increasingly competitive environment for attracting and retaining students.  These challenges are further complicated with tighter funding constraints and the need to keep up with the latest technological advancements to remain competitive. Student ID card systems are not immune to these pressures; outdated ID technology can result in increased costs, long wait times for students, as well as privacy and security issues.

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