Summer is the season for sourcing delicious produce locally. While at least 20% of all our produce is sourced locally in the communities we serve all year round, there’s such an abundance of fresh favorites in the summer, from zucchini, to blueberries, to watermelon.
With Spring semester coming to a close, the dining team at Juniata College is celebrating a successful first semester of service at their Clean Plate station.
When it comes to debating which is better overall, eating plant-based or balancing a diet with both meat and dairy, there are countless arguments on both ends. Chef Don Ras at FedEx Supply Chain fully embraces both.
As April comes to a close, we’re reflecting on a fun-filled Team Member Appreciation Month.
The rise in plant-based eating is no doubt in part to a generation who is rethinking the food that they consume and where it comes from, and this notion is at the forefront of the dining program at Marietta College.
April’s monthly theme is especially near and dear to our hearts here at Parkhurst Dining. We’re spending the month celebrating our team with the theme We ♥ Our Team Members!