Timestamps
1:57 -- How COVID has impacted campus dining
4:22 – The freshman 15 is real
5:26 – How foodservice in schools has changed
7:02 – Carole Bartolotto joins the show
14:15 – Using climate change as a marketing tool
16:45 – Nutritional trends on college campuses
20:14 – Developing menus
23:10 – How to go about offering indulgent foods
26:27 – MCURC background
29:11 – Collaborating with chefs
34:49 – Learning more about food allergies
41:44 – How Carole perceives her role
43:22 – Making the most of COVID-related changes
46:25 – Fish’s role in a healthy diet
48:37 – Concepts to make eating healthy more exciting and affordable
52:46 – Addressing salt
56:03 – Tip for incorporating healthier ingredients in your menu
58:43 – Carole’s inspirational quotes
59:48 – Recap
1:02:23 – Outro
