50. Boston College, Boston, MA
Dining Head: Beth Emery, director of dining services
Total Enrollment: 14,077
Students Living on Campus: 7,340
No. of Meal Plans Sold: 8,510
Annual Dining Program Revenues: $44.1 million
Cost of Residential Meal Plan: $2,503/semester
No. of Residential Dining Halls/Commons: 3
No. of Retail Outlets: 14
Phone: (617) 552-2263
This year BC Dining welcomed a new director, Beth Emery, who oversaw the completion of major renovations on two facilities, Addie’s Loft and Eagle’s Nest. Addie’s Loft, opened in collaboration with the students of Real Food BC and almost all student run, was expanded to better serve the high demand for its organic, local and artisan products and foods. Eagle’s Nest added a new Mediterranean wrap station with options like gyro, Lebanese chicken and beef with homemade toppings like tabbouleh, feta, garlic sauce and tzatkiki sauce.
BC’s meal plan program uses an a la carte model that gives students the opportunity to patronize both residential and standard retail outlets and also several dining novelties such as the Chocolate Bar, the Corcoran Commons Farmer’s Market and Hillside Café. New food concepts introduced over the past year included Meatball Obsession, a modern twist on the traditional meatball.
In collaboration with the BC Office of Health Promotion, BC Dining in the past year launched the campus-wide healthy eating campaign Nourish, which won the 2014 NACUFS Gold Award for the Most Innovative Wellness and Nutrition Program. Also, staff cook Marlon Mazier recently beat out cooks from some of Massachusetts’ finest restaurants to win the Massachusetts Restaurant Association Cook of the Year award, becoming the first college cook to win the honor.
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