News

As the Syracuse campus relaxes into the quieter summer season, Campus Dining reminds students, faculty and staff remaining on campus that some of their locations remain open throughout the summer months. We asked Campus Dining’s Assistant Director for Nutrition Management Ashley Leone, MA, RD, CDN, CNSC, for her advice to help campus community members locate fresh, customizable options for breakfast, lunch or a quick snack during their day.

Read the full story on the Wellness Initiative website.

As the Syracuse campus transitions into the Maymester and Summer Sessions, Campus Dining reminds students, faculty and staff remaining on campus that some of their locations remain open throughout the summer months for all of their breakfast, lunch and snacking needs. Need an iced coffee, an ice cream sundae or 12 jumbo sweet BBQ wings? There’s a spot on campus for that.

Read the full story at Syracuse University News.

Auxiliary Services has announced a new service approach for campus vending services.

In the initial phase of the transition, which began May 12, Servomation, a Central New York-based vending services company, assumed operation of all existing campus vending equipment. Snacks and beverages will continue to be offered, and as the vendor utilizes real-time sales data, product offerings will evolve and change to meet campus needs. Product restocking began May 15.

Read the full story at Syracuse University News.

Syracuse University Campus Dining is asking students to complete a benchmarking survey administered by the National Association of College and University Food Services (NACUFS). The survey will run through Tuesday, April 15, This is the first time Syracuse University Campus Dining has participated in this type of survey, which NACUFS administers at colleges and universities nationwide.

Read the full story at Syracuse University News.

Campus Dining is excited to welcome the University campus community back to campus for the spring semester. The department will debut several new food options and dining initiatives across campus, responding to evolving culinary trends and student feedback about cuisine variety on campus, dietary needs and preferences, made-to-order options and favorites, and fresh and clean ingredient choices.

Read the full article at Syracuse University News.