Todd Ferrin named interim Director of Campus Dining Services and Auxiliary Operations
Ferrin, who joined the University in 2008, has helped lead many of the University’s auxiliary services and operations.
Campus Dining Services: Putting the fun—and safety—in food
Masks and social distancing have mixed with creative specialty foods at River Campus dining halls this year.
A jump start on fall student dining
Campus Dining Services has been planning carefully for the continuation of dining center operations when greater numbers of students return in the fall. Several adjustments are already in place.
Farm-to-University: Local foods programs support community, sustainability
Autumn’s Harvest Farm is one of the University’s newest local food suppliers, providing sustainable pork, beef, and eggs to campus dining centers. The growth of local and responsible food purchasing has led to recent awards for University Dining Services.
Dining Services grows its local foods program through partnership with Harvest Table
Dining Services is now one of a few college and university dining programs nationwide to embrace a fresh, customized “food first” philosophy through a new partnership with Harvest Table Culinary Group.
University moves toward all antibiotic-free chicken
In working with Aramark and local suppliers, Dining Services has been able make this large-scale pledge without additional costs to students or customers.