Here are the college dining departments to keep an eye on, according to The Princeton Review. The test prep giant has released its annual list of dining programs leading the way, based on feedback from 132,000 students from 382 U.S. colleges.
Known for its sustainability initiatives, Bates College recently eliminated paper cups in its Commons Dining Hall and provided students with their own reusable stainless steel mug that they could personalize. The school has also set up an online napkin board to let students give feedback to the dining team.
Grounded in student feedback, the dining team at Bryn Mawr allows students to share their opinion on everything from the salad dressings offered to the music playing in the dining halls. Students are able to submit their feedback via student forums, email, napkin boards and surveys.
Stealing the eighth spot on the ranking for the second year in a row, St. Anselm College continues to offer students a variety of vegetarian, vegan and gluten-free options through its three campus eateries.
The past 12 months have been busy for Cornell. Since last fall, the university debuted a gluten-free dining hall, began serving kosher-certified ice cream from its on-campus dairy, launched a sustainable container program and offered a variety of themed meals, including a global cuisine event that gave students a taste different ethnic dishes in each of the university’s dining rooms.
Comprised of over 10 campus dining locations, Virginia Tech offers students a wide range of meal options, as well as a to-go program that utilizes reusable containers.
Jumping up two spots from last year, James Madison University serves students from 28 on-campus eateries. The university is currently finishing up renovations on D-Hall, a dining facility which is expected to open this fall.
Operated by Bon Appetit, dining services at St. Olaf College focuses on local ingredients, including produce from its own student-run farm. Parents are also able to gift cookies and other treats to students through the catering program.
Over the past two years, Wash U’s dining team has been implementing a series of healthy initiatives, including a “wellness option” at every meal and a plant-based item at stations that serve meat.
Centered on scratch-made options, Bowdoin’s dining program includes an in-house meat shop, bakery and campus farm. Students 21 and older are also able to enjoy a drink at the on-campus pub.
For the second year in a row, UMass Amherst’s dining program has taken the No. 1 spot on The Princeton Review’s list, an accolade the school garnered by continuing to offer sustainable meals from its wide variety of dining options, including two food trucks. In the past year, the school’s dining services has also begun offering its own line of ready-made meal kits and has started a monthly newsletter to keep students, parents and staff up to date on current happenings.
“We are overjoyed about the recognition,” Ken Toong, UMass Amherst’s executive director of Auxiliary Enterprises, said in a statement about the ranking. “Thanks to our hard-working staff and support from our students and the university community. You inspire us every day to create a memorable experience, one meal at a time.”
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