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Food

Plate illustration: vary your vegetables, focus on whole fruits, make half your grains whole grains, rotate your protein routine, move to low-fat or fat-free dairy milk or yogurt (or lactose-free dairy or fortified soy versions), choose foods and beverages with less added sugars, saturated fat and sodium

How to Bite Off What You Can Chew Using New Dietary Guidelines

Don’t Be Intimidated, Beware of Sandwiches and Limit the Alcohol, UMD Expert Says

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Illustration of fruit, a burger, cookies

From A La Carte to Mocha Turtle Tarts

How Dining Services Dished Out Fall 2020

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Dylan Kough '11 outside his restaurant in Alexandria.

Gobble, Gobble to Go

Smoked Turkeys, Community Support Pull Alum’s Growing Barbecue Business Through a Tough 2020

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Illustration of woman reaching for food on a store shelf

Can a New Kind of Label Make Food Healthier?

Business Researchers Recommend Front-of-Package Nutrition Information

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Student gets food at dining hall

What You Need to Know in Fall 2020: Dining Goes Out of—and Into—the Box

From ‘Outposts’ to Purple Zones, Services Adapt for Safety

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Hospital workers pose with ice cream

‘Treating’ Frontline Hospital Workers

Maryland Smith Alum Gives Ice Cream to Doctors, Nurses

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Milk on shelves at store

Feeding the Body of Knowledge on Food Labeling

Researchers Call for Collaboration Across Fields to Reduce Waste by Using Science to Clarify, Regulate Dates on Products

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Doctors pose with donated meals

Sending Food to the Front Lines

Alum Creates Fundraiser to Donate Restaurant Meals to Doctors, Nurses Fighting Pandemic in NYC

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Campus Pantry workers give out bags of food at a tent

Campus Pantry’s Clientele Nearly Triples in Size Amid Pandemic

Donations Sought as Economic Fallout of COVID-19 Contributes to Food Insecurity

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Empty restaurant

Eating Out Is Out

What Restaurant Owners and Their Customers Can Do in the Face of Immense Challenges

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Green, hello and pink smoothies in jars with straws

Smoothie-ing the Path to Sustainability

Student Business Turns Homely Fruit Into Chuggable Nectars

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Purple Fridge in a UMD dining hall

Freezing Out Food Allergies

Dining Services Adds Appliances to Protect Students at Risk of Reactions

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Maryland Today is produced by the Office of Strategic Communications for the University of Maryland community weekdays during the academic year, except for university holidays.