From lobster and steak to popular pizza, FM finds out just what makes dining at Virginia Tech so exceptional. We show you how a universal flex meal plan can become so popular, thousands of off-campus students purchased one.

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My, how time flies. A half-century has gone by since NACUFS began its culture of sharing, personal and professional development and community service. See how its grown in 50 years.

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Starting at the back door where you unload your boxes, food-cost guru Bob Oros shows you how to keep from cooking your profits away, get creative with leftovers and stop your money from going down the drain.

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Food Management Editor-in-Chief John Lawn reflects on years of covering and getting to know the foodservice industry.

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Striking a blow against labor and energy waste (and gluttony), some schools are moving towards "tray-free" dining halls. Without the tray, warewashing costs and food waste goes way down. It may seem strange to students at first, but once they hear about its environmental value, many see tray-free as the way.

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This month, Just Desserts examines Pavlovian Tuna Fish, who will follow Charlie the Tuna's footsteps and actually want to be processed. Sorry, Charlie!

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