Food Management

Trill Burgers pop-up at the University of Houston successfully brings more guests to the dining center. The campus dining team saw a 61% increase in guests visiting the dining center compared to the previous week. ow.ly/mQcv105MuW4

BrucePac recalls ready-to-eat meat and poultry products. The meat was recalled due to a possible Listeria contamination ow.ly/lYHX105MiOH

Aramark's Salute Hospitality hosts cooking competition at the Culinary Institute of America. 11 airmen from across the country had the opportunity to compete in a cooking battle using mystery ingredients. ow.ly/W4c1105Mhsm

Syracuse University opens new dining center and launches new sustainability initiatives. Last summer was a busy time for Syracuse University's dining team, with a recently opened dining center and the launch of new sustainable dining initiatives. ow.ly/xhhI105MgOy

A look at the University of Tennessee, Knoxville's new dining concepts. ow.ly/IKo1105Mc3r

Fake olive oil drizzles down, Cali schools celebrate Farm to School month, Popeyes sends Wing Truck to college tailgates, more news you may have missed. ow.ly/U5Fi105MaXW

How one K-12 operator is bringing sustainable seafood to students. Executive Chef for Alexandria City Public Schools Jason Tepper has worked to bring a variety of seafood dishes to the lunch menu since coming to the Virginia district in 2021. ow.ly/Wckb105MagY

Compass Group thinks global and local with launch of fresh new cultural culinary program. The global foodservice giant's Heritage Kitchen is collaborating with local minority-owned businesses throughout the different segments of the industry. ow.ly/mIxg105M5uU

Recipe report: The bolder side of bacon. ow.ly/kffM105LYxq

Aramark Healthcare+ leans into BBQ Throwdown competition to engage both chefs and diners. Chefs from six hospitals in the Endeavor Health System competed during the summer to create the most popular BBQ meal. ow.ly/XWib105LSZI

Rollins College Dining Services survives Hurricane Milton. Student safety and well-being top of mind at the small college in Winter Park, Florida, which was directly in the path of the devastating hurricane. ow.ly/6vPb105LSvy

Making the switch from foam/plastic dining products. Sustainable dining products can be durable, safe for the environment, and affordable. ow.ly/JGgj105LEqK

Richmond County nutrition team offers hot meals to first responders and families after hurricane and more news you may have missed. ow.ly/fatI105Ly5y

Michigan family goes from big city to blueberry farm. Amy Stocking and her husband Dan made the move from Detroit to a family blueberry farm in Michigan’s Thumb region and have become a vital part of the community there. ow.ly/yjCy105LxEU

Adventist Health Howard Memorial: Plant-forward, patient-forward. The food service team at the Willits, California hospital relies on good communication to provide patients and visitors with a variety of plant-forward, farm-to-fork meals. ow.ly/C6ag105LuII

Recipe report: ‘Hash’ -tag hearty breakfasts. ow.ly/Jv5G105LsAT

Lawmakers reintroduce bill that would ban lunch shaming. Also in this week’s K-12 legislative update: a federal bill would require school nutrition professionals to undergo allergy training and New Jersey lawmakers introduce a universal free school... ow.ly/60rp105LmYh

Virginia Tech’s newest dining hall is engineered for the student experience. Perry Place at Hitt Hall just opened with nine concepts, including a new exclusive brand from celeb chef-campus collaborator Mai Pham. ow.ly/reiZ105LmRT

How customers' dining preferences and spending habits are shifting in 2024. US Foods’ recent Diner Dispatch survey reveals how consumers are using restaurants this year compared to last. ow.ly/EKhu105LlVW

How Metz Culinary Management uses events to boost student engagement at Albion College. Students at the Michigan school will have numerous ways to connect with their food and peers this year thanks to Metz Culinary Management General Manager Jeff... ow.ly/ualG105Lfb3