Among recent initiatives are a state-of-the-art display kitchen, a campus-wide composting program and two new retail locations.

Some new outlets and renovated existing ones, plus sustainability measures like an expanding campus farm highlight recent moves by VA Tech Dining.

Openings of a new AYCTE dining hall and six-station marketplace are among the recent highlights for OSU Dining.

A recent highlight for Purdue Dining is the 7-Ways campaign, designed to deal with extra crowds generated by increased numbers of meal plan participants with strategies like expanded retail meal swipes and residential dining pop-ups.

Waste reduction, local sourcing and some new and updated facilities are among the highlights of BU Dining’s recent activities.

A food historian’s inside scoop on MSU’s archaeology dig-turned-food truck menu.

A set of vertical planters grow greens that are deployed to the nearby Village Center’s salad bar and other serving stations.

From an innovative meal kit program to prioritizing local sourcing, fresh preparation and authenticity in its menus, UMass Dining remains at the cutting edge of college dining trends.

Perfect for an action station or on the line, okonomiyaki is the crepe/omelet/pancake/craveable anytime snack your menu has been waiting for. See how Boston College is embracing this street food item. Plus, get the recipe.