UMass Dining
FoodService Director magazine, the leading publication for non-commercial foodservice, recently featured the National Peanut Board’s campus events at UMass and the University of Georgia. The article shines a light on how both institutions serve peanuts safely while honoring diverse food cultures and empowering students with allergies.
The story, published by Senior Editor Tara Fitzpatrick and shared on LinkedIn with her engaged professional network, highlights UMass Amherst’s all-day “Peanut Day” celebration complete with breakfast, lunch, and dinner menus across multiple venues, a cooking workshop with Executive Sous Chef Caleb Pham, and an “Ask the Grower” session with NPB board member Lonnie Fortner. UGA’s End of Year Bash also received recognition for its peanut-forward offerings, including student-made peanut butter from freshly roasted Georgia-grown peanuts.
In addition to celebrating creative menu development, the article reinforces one of NPB’s core strategies: helping operators build confidence in serving peanuts safely. Quotes from UMass dining leaders demonstrate how allergen safety, student education, and menu transparency can work together to support inclusion (not restriction) when it comes to top allergens like peanuts.
This is a valuable placement in one of the only outlets exclusively focused on non-commercial foodservice. FoodService Director has more than 200,000 pageviews and 90,000 unique visitors monthly, many of whom are campus dining professionals. The social post sharing the story sparked additional engagement among industry peers, extending the reach even further.
Read the full article here.
This coverage supports our ongoing efforts to amplify success stories, build trust with operators, and position peanuts as a flavorful, affordable, and inclusive option for modern foodservice programs.