Sodexo brings new food options to Lyndon State College

Brick oven pizza, new diner part of renovation of foodservice.

March 12—Sodexo, one of the nation's largest food service companies in the world, has earned an approximate $5 million dollar annual operating contract to take over dining services for four of Vermont's state colleges, and Lyndon is one of them.

The company will replace Aramark, who has been serving the Vermont State College system for nearly twenty years.

"The decision ultimately came down to cost and quality," said Daniel Smith, VSC Director of Community Relations and Public Policy. "Across the colleges, their proposal was simply a better deal. The people responsible for the contract felt they were better," he said. The 5-year contract also comes with a 5-year renewal option. Sodexo will be paid an annual $1.1 million for operating Lyndon's dining services, about $100,000 less than what Aramark would have charged had the contract carried over to next year with the company.

More From FoodService Director

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources