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The Latest at Aladdin
Pre-Consumer” Composting Closes Loop at SOU Dining Operations
Southern Oregon University, with its dining partner Aladdin Campus Dining, is addressing the issue of potential food waste at both ends of the food service stream, after beginning a new program to collect and compost
Aladdin Chef Prepares Indigenous Meal for Event Honoring Native American Cuisine
Chef Anthony recently menued Buffalo…a protein that was part of America’s original cuisine during Thanksgiving. Chef Anthony is revitalizing Native American food with dishes like Smoked Bison on Gullet Bread (a traditional bread from his
From the Garden to the Table: University of Dubuque Hosts Sustainable Salsa Event
The University of Dubuque hosted a “sustainable salsa celebration” showcasing food grown directly in a restorative garden. Executive Chef Andrew Mettert said that one of the goals behind the garden was to foster student engagement
National Vegetarian Month Gives an Extra Boost to Aladdin’s Healthy Eating Initiatives
Whether already committed or veggie-curious, join the celebration of Vegetarian Awareness Month! During October, Aladdin’s college and university dietitians promote wellness through pop-ups, chef demos, and plant-forward recipes. Plant-forward items are always a focus of
The State of College and University FoodService: Caring for the Community
Sustainability and food insecurity remain areas of focus for college dining teams. That’s why Aladdin makes every day sustainable! Our University of Dubuque team was featured in the “State of College & University” foodservice. Learn
Five Essential Indian Menu Items
Indian food is the rage at the University of Wisconsin Oshkosh where Chef Asif Sarkar, a member of Aladdin’s Diversity, Equity, and Inclusion program, offers a global experience during UWO’s Experimental Aircraft Association AirVenture Oshkosh week. Chef