Journal
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Tools for Sustainability Leadership in Higher Education Dining Operations

Food service operators at colleges and universities are in a unique position when it comes to sustainability. The traditional higher education dining hall, with its educated and reoccurring guests are ripe to embrace ideas about sustainability. However, the modern college diner doesn’t always understand the amount of processes and financial commitment it takes to make…

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AC culinary arts students help whip up a feast

This article originally appeared in the Hastings Tribune on September 11, 2018. The industrial-size equipment and massive amounts of fresh fruits and vegetables were all a dose of reality for a group of culinary arts students Friday. More than a dozen juniors and seniors from the Adams Central culinary arts class spent more than half their school…

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Student Video Captures Dining Hall Remodel & Reactions

This is the final part in a series following the remodel of dining facilities at Dakota Wesleyan University (DWU). Fresh Ideas dining at DWU has been up and running for a couple weeks now, and I am excited to officially say that the food, service, and overall quality are top notch. Students are walking away…

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5 Questions for Rachel Pounds, Director of Dining Services

This article originally appeared on The Woods Today on September 10, 2018. Rachel Pounds is the new director of dining services for Fresh Ideas, a local food company that William Woods University partners with to provide food for Tucker Dining Hall and the Owl’s Nest. Pounds has a passion for the hospitality industry and is…

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