-How COVID has impacted campus dining4:22 – The freshman 15 is real5:26 – How foodservice in schools has changed7:02 – Carole Bartolotto joins the show14:15 – Using climate change as a marketing tool16:45 – Nutritional trends on college campuses20:14 – Developing menus23:10 – How to go about offering indulgent foods26:27 – MCURC background29:11 – Collaborating with chefs34:49 – Learning more about food allergies41:44 – How Carole perceives her role43:22 – Making the most of COVID-related changes46:25 – Fish’s role in a healthy diet48:37 – Concepts to make eating healthy more exciting and affordable52:46 – Addressing salt56:03 – Tip for incorporating healthier ingredients in your menu58:43 – Carole’s inspirational quotes59:48 – Recap1:02:23 – Outro