Michigan State University plans to spend some $41 million over the next decade to upgrade and renovate its campus dining program, reports the Associated Press. The school, which hired its first corporate chef, Kurt Kwiatkowski, last spring, has already embarked on menu and facility upgrades with a remodeling of The Gallery in Snyder-Phillips Hall, credited with spurring a 43 percent increase in off-campus meal plan purchases. The eatery serves some 5,400 meals daily, up to a quarter of the residence hall total on campus. Next up is Brody Hall, which will convert to a nine-station dining venue including vegetarian and vegan options. The capital projects are being funded with a minimal (1.25%) room and board increase and by floating bonds to be repaid with dining operation revenues.