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College campus diningservices found themselves struggling to survive after the pandemic, and the whiplash it generated requires it to critically rethink its operations and enact new strategies for the years to come, according to a new report from the National Association of College & University Food Services (NACUFS).
Image: Up until February, a student walking into one of Northwestern University’s four dining halls would likely see a small sign beside each dish denoting its ingredients and calorie counts: 270 for a serving of baked ziti or 100 for low-fat vanilla yogurt. “There are no wins for the dining hall environment.
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We have our support services that surround the students holistically to help them make the adjustment to college, but also be retained and graduate,” said FAMU’s Hudson. Attention has been paid to technology, facilities, classrooms and research space, with strategic increases over the past few years. Current landscape Dr. William E.
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