In The News

Hungry But Hurried On Campus
University Business Magazine

For today’s college students, on-the-go lifestyles present a challenge when it comes to finding time to eat, and, more specifically, eat well.

Campus dining programs have long included venues located across campus, with options ranging from cafes in libraries to sandwich shops in academic buildings or national fast food franchise brands found anywhere on campus. To meet the growing demand for portable, fresh food, campus dining teams are coming up with creative ways to feed their populations high-quality mobile meals on campus.

Loyola University Maryland moved into on-the-go dining to feed its “commuter” population—students who are housed in apartments. Many of these apartments include kitchenettes, and Loyola wanted to offer these students fresh, portable food.

Jen Wood, director of campus services, says this created a challenge for her staff. “The best option for students on the go is premade food, but students do not want premade food; they perceive it as not being fresh,” Wood says. “They want to have food made to order. So, we had to find a way to feed students quickly, without rows of premade sandwiches sitting on our shelves.”

Loyola opened two convenience stores on the east and west side of campus, where students can buy groceries. Iggy’s Market on the west side also offers premade meals that are chilled and displayed in grocery cases so students can grab them and heat them in their apartments. Students are also encouraged to take their meals to the Boulder Garden café to warm up.

These food options are not only dining solutions, but create a stronger campus community when students dine together rather than eating alone in their dorm rooms, says Jon Bentz, assistant director of dining for Parkhurst Dining at Loyola.



View original article
Hungry But Hurried On Campus
University Business Magazine

For today’s college students, on-the-go lifestyles present a challenge when it comes to finding time to eat, and, more specifically, eat well.

Campus dining programs have long included venues located across campus, with options ranging from cafes in libraries to sandwich shops in academic buildings or national fast food franchise brands found anywhere on campus. To meet the growing demand for portable, fresh food, campus dining teams are coming up with creative ways to feed their populations high-quality mobile meals on campus.

Loyola University Maryland moved into on-the-go dining to feed its “commuter” population—students who are housed in apartments. Many of these apartments include kitchenettes, and Loyola wanted to offer these students fresh, portable food.

Jen Wood, director of campus services, says this created a challenge for her staff. “The best option for students on the go is premade food, but students do not want premade food; they perceive it as not being fresh,” Wood says. “They want to have food made to order. So, we had to find a way to feed students quickly, without rows of premade sandwiches sitting on our shelves.”

Loyola opened two convenience stores on the east and west side of campus, where students can buy groceries. Iggy’s Market on the west side also offers premade meals that are chilled and displayed in grocery cases so students can grab them and heat them in their apartments. Students are also encouraged to take their meals to the Boulder Garden café to warm up.

These food options are not only dining solutions, but create a stronger campus community when students dine together rather than eating alone in their dorm rooms, says Jon Bentz, assistant director of dining for Parkhurst Dining at Loyola.



View original article