Nutrition Awards

As colleges and universities adapt to serve diverse student populations, dining remains a central part of the shared student experience. Thus, Northeastern Dining (powered by Chartwells Higher Education) partnered with subject matter experts across Northeastern University to create an unprecedented Spiritual Dining Guide in August 2025.

The University of Virginia is home to a large and continually growing Muslim student population. Each year, UVA Dine receives an increasing number of inquiries about halal dining options across Grounds, reinforcing the importance of providing inclusive, culturally appropriate food choices. 

Meeting the diverse dietary needs of students is foundational to an inclusive campus dining experience. In 2025, Acadia University strengthened its leadership in accessible dining through the expansion of its comprehensive allergen management program and the launch of the innovative Allergen Aware Accommodation Station at Wheelock Dining Hall.

UNCW Dining has focused on designing space, where students can find a meal that addresses their specific needs. Targeting the most prevalent allergen, Registered Dietitian Joe Bush led efforts to achieve a Certified Free From® certification at Shore Dining Hall. UNCW’s busiest dining hall, The Shore, serves an average of 2,900 guests per day. Nestled in the freshmen neighborhood, we recognize this is where most students with food allergies will spend their time. In December 2025, we partnered with MenuTrinfo to certify this facility as free from both peanuts and tree nuts, providing students with a trusted space on campus to dine without worry.

At Appalachian State University, we believe safe dining should never mean sacrificing flavor, variety, or experience. The Savor station at Rivers Street Café, our largest dining hall, was created to meet the needs of students with food allergies while redefining what special diet dining can be.

Students are often unsure of what to eat to ensure they are fueled to meet their scholastic endeavors ensuring brain function is at its peak.  Often students are drawn to supplements and energy drinks instead of whole foods and beverages. Arizona Dining created an evidence based Special Diet Program for those students to educate and guide food choices called MindFull. MindFull is purposely spelled with two “L”s to illustrate fueling your mind with functional foods that support brain health and function.  The goal of MindFull is our tagline of “Food for Thought”. We wanted participants to gain life skills and knowledge to use throughout life of evidence-based foods and behaviors that can improve brain health. 

We understand the importance of nourishing the mind, body, and spirit of our students. This extends to every member of our community, including those with dietary restrictions, namely allergies, celiac disease, intolerances, and other medical issues, creating a commitment to care for all whom we serve. The Olive Kitchen represents our newest step forward in that commitment - a dedicated kitchen that is free from many of our most prevalent allergens and restrictions on campus, eliminating the risk and fear of cross-contamination. We currently exclude peanuts, tree nuts, soy, fish, shellfish, and sesame, executing many handcrafted dishes with varied fresh ingredients to meet our students’ needs.

One of Cornell Dining’s biggest privileges and responsibilities is providing safe meals for students registered with Student Disability Services for food allergies and other medical dietary needs. For these students, access to meals they can trust is critical to their academic and social success.

The Fresh and Simple Tastes (FAST) Program reflects University Housing and Dining’s long-standing commitment to ensuring students with food allergies and special dietary needs have full, equitable access to residential dining. Rather than relying on a single accommodation model, FAST is a layered, operationally integrated program combining dedicated production environments, structured student training and multiple access points.

W&M Dining at William & Mary is committed to nourishing every student and fostering an inclusive dining experience. Our work extends beyond providing accessible nutrition- we create individualized, meaningful experiences through direct, human connections. Whether students use our rapid‑response text‑assist, seek face‑to‑face guidance from Golden Apron staff, or work directly with our dining team, they receive support tailored to their needs. Student feedback shapes our efforts: 61% of meal plan holders seek food that supports wellbeing, while 55% prioritize convenience.

Michigan State University (MSU) is a national leader in collegiate food allergy dining, driven by a clear mission: one in six students has a dietary restriction, and each deserves the same safe, nutritious, accessible, and craveable experience as every other Spartan. Since opening Thrive, MSU’s first certified free-from dining hall, in 2019, the university has expanded and evolved its programming to ensure inclusivity, innovation, and operational excellence remain at the forefront.

In Tulane’s Fall 2024 Dining Styles Survey, 45% of students identified as having special dietary needs, underscoring the necessity of a comprehensive, accessible, and evidence-based nutrition program. In 2025, Tulane Hospitality launched a dietary and wellness initiative designed to empower informed food choices and exceed student expectations.

Michigan Dining’s inclusive special diet program is grounded in the principle that no student should have to choose between food safety, religious or cultural preferences, health, or belonging when navigating campus dining. Serving a diverse student population with a wide range of dietary needs, Michigan Dining has intentionally built systems that allow students with food allergies, medical conditions, and religious dietary requirements to participate fully in the dining experience with confidence and trust.

The University of Connecticut, Department of Dining Services, is excited to share one of our favorite vegetarian and gluten-free recipes with NACUFS: Eggplant Stacker with Creamy Pesto Beans and Balsamic Gastrique. We originally showcased this recipe in our McMahon Dining Hall and received positive responses from students. We used digital signage to promote the newly tested recipe and asked students for feedback. Immediately after the meal, students asked whether we could make the Eggplant Stacker a staple on our menu.

Campus Auxiliary Services (CAS) at SUNY Geneseo operates three all-you-care-to-eat dining complexes offering vegan, allergen-free, gluten-friendly, dairy-free, halal, and kosher options. The culinary team—chefs and managers— works with the nutrition & wellness manager to create inclusive, fresh, locally sourced meals, including special-diet dishes like the Cruciferous Crunch Stir Fry.

At the heart of the Elon Dining program is inclusivity and sustainability – which means that vegan dessert recipes are enjoyed by the campus community in the dining halls and at events. A campus favorite, our vegan banana cookies and chocolate coffee cookies, are inclusive, delicious, and sustainable with their plant-based and “scrappy” ingredients. While saving food scraps may seem like a logistical challenge, through training and awareness, the process has become simple. The banana cookies start with saving overripe bananas from the dining hall and freezing them for this recipe. Using bananas that would otherwise become food waste, these cookies serve to reduce costs by turning what would have been waste from an already purchased ingredient as the standout feature.

Students at the University of Arizona frequently request vegan dishes and international fare. Arizona Dining created a vegan dish that is Thai curry inspired called Thai Red Curry Tofu & Butternut Squash with Cauliflower Rice. The dish starts with a base of coconut milk and red curry paste sauteed with garlic, onion and tamari to ensure the dish is made without gluten. Butternut squash, bell peppers and tofu are added and simmered for 30 minutes. The other component of the dish is the Cauliflower Rice which starts with a sauté of carrots, celery and onions. Grated cauliflower is added along with bay leaves, thyme and vegetable base. It was important to offer a delicious dish with a variety of colors, textures and flavors. 

Campus Auxiliary Services, Inc. at SUNY Geneseo—known on campus as “CAS”—operates three residential diningcomplexes, each featuring pay-one-price, all-you-care-to-eat service. Guests can choose from a variety of specializedstations, including vegan/vegetarian, Clean Eats (free from the top nine allergens), gluten-friendly, dairy-free, kosher,and halal options.

The University of Georgia Dining Services serves 15,200 students on a 100% voluntary meal plan.  Students choose to attend the University of Georgia over other universities due our strong food allergen program and accommodations.  The Spicy Grilled Tunisian Chicken with Green Harissa recipe is featured on our allergen-free station within our largest dining commons at the University of Georgia, Bolton Dining Commons which seats 970 and serves an average of 7,120 students on weekdays.  Bolton’s allergen-free line, Special Selections is open 7 days per week and serves lunch and dinner menu items free of gluten and the top-9 food allergens (wheat, dairy, egg, soy, fish, shellfish, tree nuts, peanuts, and sesame)

Temple University Culinary Services sought to create a high-protein vegetarian dessert, and the result was our standout Vegetarian Chocolate Hummus recipe. This recipe showcases chickpeas, which provide about 14.5 grams of protein per cooked cup. The recipe also highlights dates, which are rich in fiber and support gut health. Together chickpeas, dates, and coconut milk blend together to transform an ordinary hummus into a surprisingly delicious plant-based dessert. 

National data reveals that poor mental health is a leading reason students leave college, with 40 percent reporting it impacts their academic performance "a great deal". Recognizing that dining halls are vital spaces for student social interaction and community well-being, Rutgers Dining Services collaborated with Scarlet Arts Rx in Spring 2025 to launch an innovative program: "Eat the Rainbow, Paint the Rainbow".

Flourish in the Pines is a wellness program at Lumberjack Eats, launched in 2025 to make nutrition education accessible and engaging for students. Recognizing the importance of both physical and mental health, the program aims to fill gaps caused by stigma or lack of awareness that prevent students from using wellness resources fully. Its core mission has two parts: educating students about nutrition and guiding them on where to find wellness support. This approach led to a measurable change in behavior, with Marie Jessup reporting a 32% increase in nutrition consultations in 2025 and a total of 198 student visits, showing growing trust in professional nutrition support.

In honor of National Nutrition Month, the University of Maryland presented “March Meal Madness”, a four-week informational and interactive series every Tuesday throughout the month of March. The theme was inspired as a spin-off idea based on the famous college basketball tournament, March Madness

The Dietitian’s Pick program at Northeastern University’s Boston campus is a multi-faceted wellness initiative that was activated across residential locations, campus retail markets, and digital platforms in Fall of 2025. First designed to transform nutritional education moments into engaging experiences, the Dietitian’s Pick program successfully combined nutrition education with creative engagement opportunities, to promote health-forward food choices.

Duke Dining’s Connected Plates program is a 2025 innovative wellness and nutrition initiative designed to meet students where they are by linking nutrition, personal well-being, and sustainability. The program’s central theme—connection—is reflected in its name and purpose: connecting students’ health, nutrition, and wellness with environmentally responsible dining choices. This approach ensures strong relevance to today’s students, who are increasingly interested in both personal health and the impact of their food decisions.

In Spring 2025, Cal Poly Campus Dining designed and implemented a comprehensive National Nutrition Month (NNM) program aligned with the Academy of Nutrition and Dietetics theme, “Food Connects Us.” The theme was intentionally woven throughout dining operations, marketing, and experiential education — demonstrating how food connects students to health, campus resources, and nutrition experts.

Shavaun Cloran, Registered Dietitian, of Chartwells WPI (Worcester Polytechnic Institute) Dining Services was asked to develop nutrition related courses for a new Holistic Physical Education program. They are designed to enhance the mental and physical wellness of our students. Chartwells was enthusiastic as students who would be registering for credit would be required to attend the classes vs potential lack of participation for regular wellness/nutrition events. 

Nutrition Month Madness is an interactive, chef driven tournament designed to engage students in nutrition through participation, competition, and tasting. Hosted in the center of Lakeside Dining Hall during March, the program aligned with National Nutrition Month and transformed the space into a multi week experience where students actively explored food, ingredients, and nutrition concepts. The program featured eight culinary team members competing in a three-round bracket, with four matches in round one, two matches in round two, and a championship round. Additional objectives included increasing awareness of nutrition in ingredients, encouraging students to try new foods, and connecting culinary creativity with practical nutrition knowledge. 

In an increasingly competitive collegiate dining landscape, University of Michigan Dining is redefining the student well-being experience through an innovative, education-centered approach that empowers informed choices for both personal health and environmental sustainability. By integrating two complementary labeling systems, the MHealthy Nutrition Guidelines and Carbon Footprint Icons, Michigan Dining transforms everyday meals into meaningful, educational experiences that engage students at every point of decision.

Every year, thousands of students arrive at UVA excited, driven, and ready to succeed—yet many are quietly overwhelmed. For the first time, they are managing everything themselves: sleep, schedules, stress, and food. As the Registered Dietitian for UVA Dine, I meet students every day who want to feel better and perform better but don’t always know how.  

I asked myself a simple question: If we could focus on just one thing that truly matters to college students, what would it be? 

The Midshipmen Food Service Division (MFSD) supports the mission of the United States Naval Academy (USNA) by providing safe, wholesome, and nutritionally balanced meals to approximately 4,400 midshipmen in King Hall, USNA’s dining facility. MFSD delivers three meals daily in direct support of the Brigade while remaining responsive to all mission-related food service requirements. Through high-quality food service, sound nutrition practices, and efficient resource management, MFSD plays a key role in sustaining the health, performance, and operational readiness of the Brigade of Midshipmen.