32. Syracuse University, Syracuse, NY
Dining Head: David George, director of university food services
Total Enrollment: 21,267
Students Living on Campus: 8,228
No. of Meal Plans Sold: 8,108
Annual Dining Program Revenues: $64.6 million
Cost Range of Residential Meal Plans: $1,700-$3,830/semester
No. of Residential Dining Halls/Commons: 5
No. of Retail Outlets: 21
Phone: (315) 443-3608
The most recent addition to SU Food Services, the Neporent Café in the brand new Dineen Hall College of Law building, opened this August.
Syracuse updates its dining facilities on a regular schedule, and the latest renovation, Graham Dining Center, is now the third trayless dining center on campus. Another recent renovation, the Food Works c-store, won a 2014 NACUFS Best in the Business C-Store Award.
All dining center items are available for take-out in a reusable to-go carton and meal plan participants also receive a reusable bottle they can fill at any dining center to take to class. Pre- and post-consumer waste from all of the dining centers, major campus cafés and the central production kitchen is now composted and disposable containers are now made of compostable materials as well.
Buying local is emphasized, with local products served in the dining centers and retail operations as often as possible. Each fall semester, a theme dinner called “A Taste of Central New York” is served that features foods from in and around the Syracuse area.
Popular brand franchises on campus include Dunkin’ Donuts, Sbarro, Burger King, Haagen Dazs and Freshens. Starbucks was also recently added and theme dinners based on campus activities help provide new taste sensations to students while supporting the academic mission of the University.
Syracuse solicits feedback from students through a dedicated email line, the departmental website, Facebook page and an online program called Survey Thumb. A smart phone can be utilized to access a real-time online survey.