The new menu
The college’s dining program menu is slated for dramatic changes that will provide students with more choice, greater variety and enhanced quality, emphasizing fresh, local ingredients.
The key to achieving variety lies in the college’s plan to give each dining facility a distinctive menu.
Chase Dining Hall, for example, will feature a wide variety of fresh, cooked-to-order entrees, enabling students to select the foods that they would like in their pasta saute, custom burrito wrap, Asian noodle bowl and dozens of other entrees that span global food cultures.
The emphasis on fresh, made-to-order foods also will provide more options for students who follow a vegan or vegetarian diet.
Individuals who have special concerns, such as those required to adhere to a gluten-free or nut-free diet, will find it easier with the introduction of serving stations dedicated to those needs.
Emerson will focus on a casual, cafe-like set of offerings that mix traditional entree choices and some made-to-order items with prepared dishes, such as salads and wraps. The goal is to create a flexible gathering space for the campus that will be open from breakfast until late into the evening.
Locally grown and eco-friendly foods will be the niche that Balfour-Hood Cafe serves. The cafe will continue to offer a variety of freshly made grab-and-go foods and a variety of Starbucks coffee drinks as well as a new salad bar featuring organic food choices.
The Diana Davis Spencer ‘60 Cafe, which opened in 2011, will maintain its current menu of panini, salads, yogurt, pastries, coffee, tea and soft drinks.
Project Goals
- improved dining environment
- greater variety on the menu
- emphasis on local and organic foods
- new meal plan options
