The food served on campus at Hendrix College in Arkansas has earned high marks both from students and from professional peers at NACUFS, which most recently awarded the school three Gold Awards in the most recent Loyal Horton Awards competition.
A regular on many best college food lists, Pitzer College in California generates customer loyalty from its commitment to customized food choices, its sustainable operation and its accommodation of individual diet needs.
Bates College in Maine has one of the longest running farm-to-college programs, was the first college to join the Green Restaurant Association and is one of a select few to earn a three-star GRA rating.
Sullivan University in Louisville, Ky., includes a prestigious culinary school, which means lots of on-campus talent for the dining program to tap, as well as a very knowledgeable customer base to please—a challenge it has met with flying colors.
At the intersection of feeding students who keep kosher and those who must avoid allergens, the Pure concept refines its menu.
The chicken and rice concept pioneered by entrepreneurial alum.
The small Maine school won gold by emphasizing local procurement and environmentally sound waste management.
Sparty’s Market offers fresh products in an upscale atmosphere to students, staff and campus visitors.
Students living in Florida State’s newly opened Azalea Hall have access to four micro-restaurants and a c-store on the ground level.
USC Hospitality is guided by a Food Philosophy of 14 principles geared toward taste, health and social responsibility. While all of University of Southern California’s campus dining incorporates some aspect of the Food Philosophy, a new...