UNT Dining gets new eco-friendly delivery truck

Partnership also decreases number of deliveries per week.

Jan. 23—To increase sustainability of the dining department at the University of North Texas the department partnered with Ben E. Keith Foods to decrease the number of deliveries made to UNT Dining Services.

As part of the partnership, the Fort Worth-based supplier has agreed to provide a dedicated more fuel efficient truck to UNT. The dedicated truck will decrease the number of weekly deliveries to Dining Services from 17 to three.

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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

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