Turner Place, Virginia Tech University, Blacksburg, Va.

Eight concepts encourage community at Virginia Tech.

For Atomic Pizza, the department wanted to create a space that had an industrial/urban look. As far as the menu offerings, the students told the team that they loved hand-tossed, large-sliced pizza, but they also liked the portability of personal pizzas.

"We also created casserole-style dishes like baked zita, lasagna and stuffed manicotti where we bake them in these single-use dishes and the students can get a portable entrée," Faulkner says. "We put in a large wood-fired pizza oven to give [the space] that flavor and aroma in the location. We do breadsticks and the large pizzas in that oven as well as calzones. We made the pizza unique by using a sourdough crust, which is different from the rest of campus. We make our sauce fresh. One of the signature pies is a sun-dried tomato, balsamic, fig pizza that is hugely popular." 

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At University of North Dakota, National Nutrition Month in March sometimes elicits as much excitement as the NCAA basketball tournament or spring break. That’s when the school’s version of the TV show “Chopped” takes place. The competition is an event organized by UND Dining’s registered dietitian, Dustin Frize, in partnership with the college’s chefs. Students are organized into teams, given a basket of nutritious foods and tasked with creating winning dishes. “Healthfulness is a key component of the judging,” Frize says.

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The dining team at Hofstra University in Hempstead, N.Y., has updated the halal offerings at its student center after student concerns of cross-contamination and mislabeling, The Hofstra Chronicle reports.

After listening to students, the center’s halal options were moved from a self-serve line to a hot entree station. The dining team also updated its signage to better indicate which meals are halal.

In addition to halal hot dogs and hamburgers, students will now have the option of halal beef as well as new globally inspired halal meals.

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Ball State University in Muncie, Ind., has debuted a mini food truck on campus, The Daily News reports.

Dining staff say the truck was introduced to give students more dining options as well as reaffirm the school’s commitment to sustainability.

The truck will feature healthy options with fewer than 550 calories that will be sold in plant-based to-go containers . Students will be able to choose from two to three rotating entrees as well as two signature entrees that will be available the entire week.

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From Mondelez.

With consumers living increasingly busy, on-the-go lifestyles, operators who offer grab-and-go items are in the best position to benefit from the snacking public's eating habits. But since most people turn to different snacks throughout the day, operators need to provide diverse options to capture consumers' changing appetites. The ongoing popularity of grab-and-go items reveals trends that could help operators tailor their inventories to increase sales, especially in the workplace.

What do snackers want?

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