When a student at the University of Georgia throws away a piece of trash, they contribute a small portion to the large amount of waste that leaves campus each day for an Athens-Clarke County landfill. According to the UGA Office of Sustainability, UGA generated 4,774 tons of waste during the 2013 fiscal year, compared to 1,923 tons of recycled materials.

The first time Sandra Patterson meets you, she’ll flash you a smile, embrace you with a hug and affectionately call you “baby.” Patterson, a cashier at Snelling Dining Commons, wants all students to feel at home while they’re at the University of Georgia. “I see myself as a mom figure,” Patterson said. “When you first come in and you miss your mom so much, I try to fill in some of the roles as the mom.

Source: UGA Today

Athens, Ga. - Chefs from the University of Georgia Food Services returned home with two medals after competing in the 2014 National Association of College and University Food Services Southern Region Culinary Challenge at Oklahoma State University.

Source: Red & Black

If facing a live lobster in the kitchen is not scary enough, two University of Georgia chefs will do just that in front of an audience when they compete against chefs from other universities in a regional culinary challenge later this month.

Source: Red & Black

The new Bolton Dining Hall — set to open service for students by the first day of fall classes, Aug. 11 — is under construction at the intersection of Baxter Street and South Lumpkin Street. The Red & Black was given a behind-the-scenes tour by Jeanie Fry, the executive director of food services in Athens, Ga., on Tuesday, Feb. 4, 2014.

Source: Food Management

Faced with limitations in terms of space for production, UGA Food Services nevertheless wanted to make sure a new dining commons would find its ‘niche.’

 

The location is on UGA’s Health Science Campus, apart from the main campus. A former Navy training center was acquired by UGA and converted into a medical/science center that houses the schools of Health Science and Public Health.

 

Source: USA Today

Universities have taken limited measures to accommodate their gluten-free and gluten-sensitive students, according to a recent study by the National Foundation for Celiac Awareness (NFCA).

Source: Red & Black

Posted: Saturday, March 23, 2013 10:45 am | Updated: 2:32 pm, Sat Mar 23, 2013.

Emily Erdelyan

Source: ugazine

By Mara Steine on February 21, 2013 

 

Source: Sunbelt Foodservice

by Heather Blount/staff writer

The University of Georgia (UGA) Food Services team hopes to make the “freshman 15” a thing of the past.

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