The University of Toronto is increasing the number of food services on the downtown campus that it runs directly using U of T employees. (Originally published May 11, 2016)

How one chef turned the mighty U of T St. George kitchens toward independent, locally sourced food made from scratch. (Originally published October 27, 2016.)

Chefs, for example, will cook soups and sauces from scratch instead of ordering from a production facility. (Originally published June 7, 2016)