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

“This is the voice of the students,” said chef Joshna Maharaj, who consults with universities and colleges on menu changes. (Originally published June 7, 2016.)

The move will centralize most of the St. George campus food operations and see a main kitchen provide fresh food to some retail outlets that don’t have kitchens and rely heavily on packaged food. (Originally published June 7, 2016.)