The College of the Holy Cross adds grocery delivery program

The online grocery program was designed for the 91% of students living on campus.

Dec. 9—The College of the Holy Cross, in Worcester, Mass., is a primarily residential campus with 91 percent of students living in on-campus housing. With the addition of two apartment-style residence halls, Holy Cross Dining recently launched an online grocery ordering program specifically designed for students living in apartments. “Kimball to Kitchen” allows students who wish to prepare meals in their apartments the opportunity to purchase raw ingredients using their meal plan’s Dining Dollars.

Kimball to Kitchen is an easy and convenient way for students to do their shopping right on campus. Orders are placed online at the students’ convenience and picked up in the College’s main dining hall, Kimball Hall. For a student body that is highly competitive academically, committed to volunteer service in the community and comprised of 25 percent varsity athletes — convenience is key. “It’s really the best of both worlds,” says Linda Nardella, director of Holy Cross Dining. “When students are busy they still have the convenience of a traditional meal plan, but they can also experience cooking in their apartment without worrying about how to get groceries.”

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Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

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A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

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Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

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