{"id":10015,"date":"2016-10-17T11:00:09","date_gmt":"2016-10-17T18:00:09","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=10015"},"modified":"2016-10-17T11:00:09","modified_gmt":"2016-10-17T18:00:09","slug":"university-introduces-cook-your-own-meal-area","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/university-introduces-cook-your-own-meal-area\/","title":{"rendered":"University introduces cook-your-own-meal area"},"content":{"rendered":"\n<p>Northwestern University in Illinois has modified one of its dining halls to accommodate budget and health conscious college students. The &#8220;cook-your-own&#8221; area offers four burners and a selection of whole natural foods, like proteins and vegetables. Student feedback necessitated the change, fueled by a desire to custom-make cuisine not typically offered on the Dining Hall menu.<\/p>\n<p><a id=\"source\" href='http:\/\/www.foodservicedirector.com\/industry-news-opinion\/news\/articles\/university-introduces-cook-your-own-meal-area' target='_blank' rel=\"noopener\">University introduces cook-your-own-meal area<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Northwestern University in Illinois has modified one of its dining halls to accommodate budget and health conscious college students. The &#8220;cook-your-own&#8221; area offers four burners and a selection of whole natural foods, like proteins and vegetables. Student feedback necessitated the change, fueled by a desire to custom-make cuisine not typically offered on the Dining Hall [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8105,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/10015"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=10015"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/10015\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8105"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=10015"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=10015"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=10015"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}