T-Dex Temporary Dining Facility, Colorado State University

CSU took charge of the construction of a temporary dining facility.

Lategan says he structured the hot options at the facility after the traditional Southern "meat and three."

"We call it a 'main and three,'" Lategan says. "A main would be the entrée, like pizza, a hot sandwich or a chef’s salad. Then you can get three sides with that. The sides could be a drink, fries, granola bar, etc. So for one meal swipe you get a main and three. Then we have a hungry one where you can get two mains and one side."

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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.

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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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