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Food Service

From UB

Campus food service gives back

November, 2016
VISION REALIZED—The student founders of Christopher Newport University’s Food Fighters program graduated in 2014, but their idea for making use of uneaten dining hall food lives on. Partner organizations receive healthy foods that are difficult and expensive for homeless shelters to obtain.

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.

Tying food-service outreach to the larger campus community

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.

How to reduce campus food waste

October, 2016
Student-run campus organizations are partnering with food service providers to get leftover food to those who need it. (Photo: Food Recovery Network/James Souder, UMD Recovery)

More than 22 million pounds of uneaten food is thrown away on college campuses each year, according to Food Recovery Network, a student-driven nonprofit dedicated to reducing food waste and hunger at higher education institutions.

A single college student generates an average 142 pounds of food waste per year, according to Recycling Works, a Massachusetts recycling assistance program.

Getting carded on campus

May, 2016
Say cheese: Most University of Alabama students avoid waiting in line at the Action Card office for an ID by submitting their application online. For anyone unable to access that system or who needs a replacement card, the office is ready to assist.

Regardless of the size of the staff or office, efficient campus card programs share several best practices: A focus on customer service, cutting-edge technology and collaboration with the campus community and beyond.

The meal deal: Higher ed dining

December, 2015
Behind the scenes at the University of Vermont, chefs work with dining  program administrators to deliver student-requested items in a cost-effective manner. This can involve partnering with local food providers.

Colleges and universities that provide fresh, high-quality food do more than please students—offering good food is also good business. Here are several ways dining program leaders can increase satisfaction and meal plan participation while keeping operating costs stable.

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It’s no secret that text messaging is the preferred method of communication for today’s students over email, direct mail or phone calls; a recent study found that some 97 percent say they use texting as their primary form of communication, 73 percent say they want schools to text them, and nearly three quarters of prospective students want to text with admissions counselors. However, only 28 percent report being offered the option to text with their college or university. How should institutions address this gap by reaching students the way they prefer?


Institutions of all sizes are facing increased scrutiny of their student ID systems in light of recent security concerns. At the same time, budgets are tight for many colleges and universities, creating a number of common challenges when it comes to the business processes involved with issuing student IDs and maintaining an ID system.


Over the next decade, higher education will experience a significant shift, as the millennial generation gives way to “Generation Z.” As a result of this multi-generational shift in student expectations, institutions will have to adapt how they do business across departments, from financial aid to the business office to student services. This will include using social media effectively to communicate with students and their families—particularly in the financial aid and business offices.


For institutions to remain competitive, they must support a growing student population while providing responsive and top-quality student services. Linn-Benton Community College, which serves over 20,000 full-, part-time and non-credit students in Oregon, automated admissions processes to ensure that exceptional student experience begins from the first point of contact with the college, while improving efficiency and reducing costs.


Given the current environment in higher ed, the pressure to contain costs and the need to justify expenses, it is more critical than ever that any technology investment not only meet the needs of staff, students and the institution, but also provide a clear return on investment. When it comes to the significant investment involved with implementing an ERP, there are strategies and approaches that any institution can take to reduce total cost of ownership, as well as realize ROI in the least amount of time possible.