Florence Moore Dining Hall, Stanford University

Shirley Everett, senior associate vice provost of residential & dining enterprises, had a vision “to create a unique design, which enhances the student living and learning experience with an equally innovative, educational and sustainable dining experience” at the Florence Moore Dining Hall. Known as “FloMo,” the hall is the core of the residential education program. This renovation, completed in the summer of 2013, was the first significant redo for the hall since it was built in 1957.

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Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

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From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

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