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Joining forces: Collaborate with dietetics students to foster menu ideas
One operation set up an interactive collaboration with its dietetics department where students worked with the culinary team to test how recipes are produced.
February 13, 2018
1 Min Read
We set up an interactive collaboration with our dietetics department where students worked with our culinary team to test how recipes are imagined and produced. One of the recipes they came up with was a barbecue tempeh sandwich, which they believed was a great option for vegan students across campus. We added the sandwich to our On the Go program and then expanded it to our vegan station on campus due to its success.
Marissa RiffleExecutive ChefBowling Green State UniversityBowling Green, OH
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