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Johns Hopkins University joins the Real Food Challenge, a pledge taken by 19 universities and colleges to buy at least 20 percent of their food from small nearby farmers and butchers by the year 2020. But Hopkins joins only three other campuses in upping the ante and increasing the pledge percentage.
National nonprofit Food Recovery Network launches at Denison University, with the help of Bon Appétit Management Company’s campus dining services, DCA’s Homelessness and Hunger (HnH), the Sustainability Fellows, and the Alford Center for Service Learning.
Hundreds of students came out to eat fresh fruits and veggies, and every piece of food was made from ingredients within a 150-mile radius of campus at Hamilton College’s ‘Eat Local Challenge.’
Far from the slop associated with many corporate and college cafeterias, a food service company is giving workers and students a healthy taste of locally sourced eats.
William Jessup University, a Christian school in Rocklin, CA, offers a serious all-you-care-to-eat smorgasbord of from-scratch dishes that’s open to the public – a best-kept secret.
Student Agriculture at Whitman (SAW) discovers the joys and even profits of local farming, along with support from the campus dining services of Bon Appétit Management Company.
After Hamilton College made, along with many other Bon Appétit Management Company campus accounts, Daily Meal’s Top 60 list for best college dining, one student waxed poetic about the food she loves at Hamilton.
Hampshire College alumni magazine showcases President Jonathan Lash’s announcement of the college’s new Healthy Food Transition, which includes the transition to Bon Appétit Management Company’s food service and its expansion of producing its own food on campus.
Chefs at Oberlin College introduced some unique menu items to students Monday, including bison with a mushroom demi glaze and pork loin roast with peach butter sauce.
Eat Local Challenge Day provides opportunity for Duke Dining to highlight milestones and challenges of local food purchasing. While students dined on all-locals meals they got to learn more about the campus farm and its role in closing a sustainability loop.