Beginning summer 2013, the University has partnered with Culinary Gold Standard requirements ensure made-from-scratch meals that focus on fresh, local, and non-processed ingredients. They do not use frozen products, except for peas and spinach, and they use FarmSource to source locally grown produce. Seasonal menus, in many of the dining venues, will ensure the use of fresh local produce while adding variety to on-campus dining.
Board Plan Changes
In addition to changing dining service providers, the board plan requirements for all residential students will change for fall 2013. In an effort to create a more sustainable dining program, and after receiving survey feedback from students and parents in the fall of 2012, the University has created a hybrid dining program that offers all-you-care-to-eat options as well as Greyhound Express meals for students on-the-go. The University is excited to create this program for students while making dining on-campus affordable.
Learn more about the new meal plan options: