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Articles: Dining Halls

By 2019, students will have access to two new residence halls totaling 85,000 square feet and featuring three floors of double rooms and four-person suites. 

In your experience, what is the biggest challenge for college dining halls in operating separate locations or kitchen areas dedicated to serving students with special diets?

Here are four strategies to successfully address and manage special dietary needs on campus.

A two-story, 19,500-square-foot structure, with an anticipated spring 2019 completion, will serve as a business incubator for technology and engineering startups.

FOOD RECOVERY HIERARCHY–The U.S. Environmental Protection Agency’s Food Recovery Hierarchy prioritizes actions colleges and universities can take to prevent and divert wasted food. Each tier focuses on different management strategies. The top levels are the best ways to prevent waste because they create the most benefits for the environment, society and the economy. (Source: EPA; UBmag.me/feed).

College students are responsible for about 22 million pounds of the waste, according to the Food Recovery Network, a student-operated movement to fight hunger in the U.S.

The new Village Center at CU Boulder offers those students multiple dining options, study and collaboration spaces, conference amenities, and a health clinic.

Boston University has seven certified restaurants (more than any other college or university) and the GRA has verified the institution has the greenest food court in the nation.

Most higher ed institutions have issued plastic campus cards for decades based on a 30-year business model. Perhaps it’s time for administrators to review this process in light of current technology and dramatic shifts in generational expectations.

SAFE ZONE—Kent State higher ed students with gluten intolerance need not worry when eating at Prentice Café, since the entire facility is gluten-free.

The number of U.S. colleges offering gluten-free dining options is rising, as more people learn about the seriousness of celiac disease, says Chris Rich, vice president of development for the Gluten Intolerance Group.

Colleges and universities taking extra care to improve the safety and quality of life for students with food allergies can participate in the Food Allergy Research & Education’s College Food Allergy Program, which launched in 2014.

In 2015, FARE chose 12 colleges nationwide to participate in a pilot program, and in 2016 the organization announced the expansion of the program to 23 additional institutions.

One of the overall goals is improving access for potential students and parents to information about food allergy accommodation efforts at colleges and universities.

The Core Campus Project—a mixed-use addition to Clemson University—includes student housing, retail and residential dining, and is also a centralized home for the Calhoun Honors College.

Students Kylie Campanelli and Chad Marvin operate a hydroponic lettuce farm that lives inside an upcycled, 40-by-8-foot shipping container at Stony Brook University in New York.

Designed by the company Freight Farms, the hydroponic lettuce farm inside a shipping container at Stony Brook University in New York uses 90 percent less water than traditional growing methods to provide an acre’s worth of leafy greens to campus dining halls.

Students use farm-management technologies such as cloud-synced growth data and a smartphone app to control lighting.

After years of working with multiple food service vendors and local restaurants, Carnegie Mellon University brought fast-casual bakery chain Au Bon Pain to campus. The school’s first experience with a national restaurant franchise, it was a 12-month process from the brainstorming phase to opening the doors to hungry students.

When a trio of students at Christopher Newport University in Virginia wanted to start a program to collect leftover food from the dining halls each night and deliver it to a rescue mission, the director of the university’s dining services had some questions.

Drumming up support for a program where food service gives back can involve highlighting a prominent, well-loved individual within campus dining.

Fond du Lac Tribal & Community College in Minnesota, for example, named a food pantry after the school’s first housing director, Bruce Carlson, who died unexpectedly in 2010.

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