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Estate of the art
Cutting edge facilities and striking new-builds help universities appeal to the modern-day student
Catering & hospitality
Catering & hospitality
Celebrating university catering excellence
University in Birmingham hosts langar
Keeping HE catering ahead of the curve
TUCO launches 1st national catering recruitment framework
Drinking water: improving environmental credentials
Lancaster achieves Food for Life Catering Mark
Broadstock secures two single source uni contracts
Specialist college in Leeds to build a new £13m campus
Getting control of your space use and energy bills
Kier tops out Plymouth's tallest building
HE estates - life after Brexit
Winners of first International e-Assessment Awards announced
Hogwarts of Ireland opens its doors to fans
Accelerating Digital Transformation in HE Online Event
Summer 2017 issue of ISS is now available online
April issue of Independent Education Today is out now!
CUBO Awards 2017, shortlists announced
If you want information, just Google it!
Rooftop milestone for £31m uni building
Space to live and learn
87-year-old student returns to Abertay
Streamlining the student accommodation process
Integrate your security management for a safer campus
Finance, legal, HR
Finance, legal, HR
2017 - A year of change or keep calm and carry on?
HE and the pensions dilemma
Exciting times ahead for CUBO
Dundee partners with TechnologyOne
Spring Budget reveals increased investment in STEM education
Edtech: Key issues and potential elephant traps
Northampton academic enhancing HE in Iraq
Teesside partners with Grenada
The struggle behind the smile
University of Lüneburg unveils innovative central building
Post-Brexit planning for HE
Students crowdfunding to build nursery in Africa
Staffordshire officially welcomes new V-C
The gay executive
Nobel Prize winner becomes Chancellor of Bristol
Leeds Beckett appoints first Race and Education Prof
Bradford appoints graduate employability expert
Leeds appoints new Chair in High Speed Rail Engineering
UCA researcher investigates gender imbalance
Cardiff researchers to monitor hate crime around Brexit
Jo Johnson opens new £3m multi-agency research hub
Online tracking of study habits could lead to better grades
Huddersfield secures £30m for Future Metrology Hub
Leeds Beckett Uni to invest £50K in Yorkshire schools
Sports & leisure
Sports & leisure
Gloucestershire unveils new sports campus plans
Regent's launches equestrian polo scholarship
Supporting employee health and wellbeing at Leeds Trinity
Wolverhampton opens new 3G facility
Project shows pupils benefits of outdoor learning
Gold medallist and cliff diver champ join Plymouth
Harper Adams tops THE survey
Higher education in the mental health age
Ucas figures show students more empowered
Degree apprenticeships, why HE needs to adapt quickly
Have we reached saturation point?
Bucks teams up with Royal Albert Hall
Energy and Estates: reducing costs
Funding for rainforest project secured
Reading reduces carbon emissions and saves £17 million
Leeds students tackle debate on a sustainable future
Online reuse set to save HE £1million
New JUMP programme rewards sustainable behaviour
Natalie McGuinness: My Roehampton online experience
Uni challenge: Providing value for students in a digital age
Attracting students is increasingly about digital leadership
NMiTE receives £8 million start-up funding
Leeds offers online MBA
Students want tracking apps in HE
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Catering & hospitality
Aramark praise from 10 Downing St
Aramark's charitable partnership to provide clean drinking water to people in Africa has been ...
Food and the city
Staff at Harper Adams University are launching a free, online course focusing on the sustainab...
Savouries in the sun
With the hope of a flaming June, how about some al fresco dishes? Peter Walters, Keele Univ...
Cambridge dining hall refurbished
Trinity Hall is celebrating the launch of its newly refurbished dining hall, following an exte...
Protecting our oceans ? are you on board?
The Marine Stewardship Council (MSC) is getting ready for World Oceans Day, taking place on Su...
Bringing home the gold
Compass' culinary elite stepped up to the plate at ExCeL, London, to showcase their team spiri...
Restaurant Wars joins Skills for Chefs
Aiden Byrne from the BBC's Restaurant Wars joins the line-up at the Skills for Chefs conferenc...
Top UK young restaurant team
The finalists for 'UK Young Restaurant Team of the Year 2014' have now been announced, part o...
Allotments key to sustainable farming
Soils under Britain's allotments are significantly healthier than intensively farmed soils say...
Making the most of your seafood
Seafish's Andy Gray takes a look at how to check that the fish and shellfish you are serving...
Creating a coffee experience
The number of coffee shops on campus has been growing in recent years, demonstrating the popul...
Top dog on campus
With consumers experiencing increasingly hectic lifestyles, take away menu options are a growi...
Food glorious food
The first ever Bristol Food Connections festival runs from 1 â 11 May 2014 and University of...
Caterers must work hard to keep students on campus. We spoke to leading companies and brands t...
David Russell, Managing Director at the Russell Partnership, recalls the company's recent work...
£6bn coffee market remains buoyant
Rob Gower, Sales Director at Costa Coffee, assesses the importance of offering variety to stud...
Food show targets university caterers
The Caffe Culture show is the perfect place for university caterers who are contemplating chan...
Chefs warm up to frozen food
A new survey conducted on behalf of the BFFF has revealed that 95% of chefs and caterers are n...
Seafish launch The Seafood Guide
Seafish, the industry authority on seafood, launches the 'must-have' seafood manual for chef...
Hop to it
Peter Walters, Keele University's executive chef, serves up a delicious rabbit recipe to help ...
A study in seduction
Universities today need to tempt prospective students with luxurious, innovative learning envi...
Flat - but full of flavour
Seafish's Andy Gray provides an insight into the various species of flatfish to be enjoyed by ...
At your service
University catering is changing on a regular basis. Luke Dormehl discovered the trends re-shap...
Securing the future of Fairtrade
The availability of ethical foodservice products has improved beyond recognition. James Robert...
Delivering big and acting small
Companies that start small with tailored unique products now have the ability to enter the mas...
Royal speaker for Skills for Service
The 3rd Annual Skills for Service Conference organised by The University of Sheffield will hav...
This month, Andy Gray from seafood authority Seafish, offers some handy hints and tips on how ...
A shore thing
Peter Walters, Keele University's executive chef, shows us how to mix the old and the new wit...
Elior awarded top Scottish catering job
Elior UK has secured a five-year catering contract with The University of Dundee - one of Euro...
Luke Dormehl spoke with some HE catering departments to find out about the revolution happenin...
Turkish culinary delight
The 17th Annual Skills for Chefs Conference, to be held in Sheffield this year, will certainly...
Responsible sourcing of seafood
The UK seafood industry plays a leading role in raising procurement standards, as Andy Gray at...
Feeding tomorrow's city
An event set up by UWE Bristol's Collaborating Centre for Healthy Urban Environments and partn...
A fair deal for all
The Fairtrade movement continues to gain momentum across the higher education sector. Hannah O...
Helping students stay healthy
The Compass Group UK & Ireland is raising health awareness with the support of Flora Buttery i...
Cooking up a storm at UCB
University College Birmingham Students showcase their products for AVA's 2014 'Culinary Pr...
Sodexo picks up UCL catering contract
Major services company Sodexo has won a deal to provide retail catering and hospitality servic...
A new year sustainable revolution
Reports from the Marine Stewardship Council show that university caterers are increasingly int...
Cheap as chips
University Business explores the important issue of cooking on a budget for students and unive...
The wonder of Shellfish
Shellfish are a worthy addition to any menu. Andy Gray from Seafish, takes a look at a few of ...