As part of the Menus of Change University Research Collaborative, a nationwide effort to improve the quality of food available to students, Rutgers University–New Brunswick has begun introducing healthier fare in its dining halls. Rutgers chef Ian Keith, who is heading the push to improve menus, spurred in part by student requests, will emphasize whole foods; reduce refined sugar, sodium, and preservatives; and still make the food convenient for students on the go.
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