Nutrition Awards

The University of Connecticut is a land-grant University located in a rural town in eastern Connecticut called Storrs. With an enrollment of over twenty-eight thousand students, and the Department of Dining Services serving 185,000 meals a week, we pride ourselves on doing everything possible to support sustainability and especially local agriculture. We are now the largest user of Connecticut-grown produce in the state and have begun focusing on purchasing as much from local farmers and businesses as possible. The recipe submitted is the Delicata Farrotto with Balsamic Gastrique and Goat Cheese, served at our McMahon Dining Hall on campus.

When the chefs at the University of Pennsylvania’s King’s Court English House (KCEH) were challenged to a plant-forward burger competition, they raised the stakes by incorporating 10 different local ingredients into their unique entry: a customizable burger bar featuring a beet lentil burger and numerous toppings.

The University of Arizona is located in the Sonoran Desert of the southwest. While the desert lacks the lush crops that many other regions enjoy, there are crops that are utilized in Tucson cooking. In March 2024, Arizona Dining chose to feature a Smoked Beets with Tepary Beans & Prickly Pear Cactus Glaze as a local foods recipe as part of national nutrition month. Tepary beans are a drought resistant bean that offers an excellent source of protein and an amazing amount of fiber. We purchase these beans from Ramona Farms located in Sacaton, AZ (about 80 miles northwest of the University). 

Our company, Parkhurst Dining has a goal to purchase 20% of our food locally minimum. To achieve this goal, we constantly re-evaluate our sourcing for different items or ingredients across our entire culinary and retail footprint. We can continue to reach and exceed this goal when it makes sense financially, seasonally and from a quality perspective via our Know Your Source Program that focuses on our local and lasting small business partnerships.

Physically active students and student athletes are often unsure of what to eat to fuel their body’s needs. Often, students are drawn to supplements instead of whole foods and beverages. Arizona Dining created an evidence based Special Diet Program for these students in an effort to educate and guide food choices called Eat Like a CHAMP. CHAMP is an acronym that stands for Carbohydrates, Hydration, Anti-Inflammatory, Mental Focus and Protein. The idea is for students to create options that assist with their activities. Endurance athletes might focus on Carbohydrates and Hydration while an injured student might focus on Anti-Inflammatory and Protein).

At UNCW Dining, health and wellness are at the core of our mission. Led by our Registered Dietitian, Joe Bush, and recognized by Allergic Living Magazine, our Health and Wellness Program fosters an inclusive dining experience that meets the diverse needs of our students. In a recent survey, 46% of UNCW students identified mindful eating and nutrition as essential to their mental well-being, reinforcing our commitment to promoting both physical and mental health. Our program goes beyond accommodating dietary needs- we strive to build a supportive community that allows students to thrive in their academic journey.

At American University, we strive for students to experience their “Kitchen Away from Home”, providing accessible, diverse, and nutritious meal options. From our All-You-Care-To-Eat Terrace Dining Room (TDR), nine retail locations, and two convenience stores, students have a wide range of choices to meet their dietary needs and preferences. Through the extensive 2024 renovation of TDR, AU Kitchen has strengthened its commitment to creating an elevated dining experience for nearly 4,000 students on a meal plan, particularly those with allergies and other dietary restrictions.

Located at the University of Maryland's 251 North/Denton Dining Hall, the Purple Zone stands as a beacon of inclusivity, safety, and dedication to offering allergen-free meal options for the campus community. Designed with the health and well-being of all diners in mind, the Purple Zone is proudly free from the nine most common allergens: dairy, peanuts, tree nuts, eggs, sesame, soy, fish, shellfish, wheat, and gluten.

Our mission is centered around transparency, with clear and accessible allergen information available for all foods, empowering diners to make informed meal choices while minimizing any risk of allergic reactions.

For the fall semester, Chef Jeanette developed the Vegan Tofu Pho Bowl, a nutrient-dense, flavorful dish that meets gluten-free and vegan dietary needs while being widely appealing. After researching student food preferences, pho emerged as a favorite. The dish is made without eight of the nine major allergens and features fresh, nutrient-rich ingredients. Vietnamese rice noodles serve as a gluten-free carbohydrate base, complemented by a savory broth infused with fresh herbs, vegetables, and spices. Fresh Thai basil, grown in-house using hydroponic towers, highlights sustainability and innovation.

The creation of nutritionally optimized menu items for student-athletes requires careful consideration of both performance benefits and palatability. UNT Dining Services grill program at Champs dining hall during football camp introduced an innovative Performance Turkey Burger, designed specifically to provide athletes with a satisfying yet healthier alternative to traditional beef burgers. This initiative demonstrates how thoughtful menu engineering can create options that athletes not only need but actively choose.

When the team at the University of Pennsylvania’s 1920 Commons was challenged to the 2024 Wellness Cup Competition, they kept it approachable with a completely vegan falafel-inspired burger bar which proved to be an exciting offering for vegans and meat eaters alike.

The main ingredients in their burger patty included chickpeas, caramelized vegetables (including squash, eggplant, peppers, tomatoes, and onions), and spices such as garam masala, coriander, and cumin. These main ingredients provide significant fiber and anti-inflammatory phytochemicals that are common to whole food plant sources. 

Our story began with a partnership with Captain John, a local North Carolina Fisherman, to source fresh and sustainable seafood. Located in the coastal plains of NC, Captain John’s farm raises catfish in freshwater ponds, feeding them natural grains and fish. We recognized an opportunity to bring our community to campus in a collaborative way. In November, our chefs, sustainability coordinator, and dietitian came together to create a menu concept using Captain John’s seafood. We focused on recipe development, ingredient quality, sustainability, and inclusivity. While working through this development, we recognized an opportunity to make our recipes gluten-friendly.

In honor of National Nutrition Month, the University of Maryland presented “Smart Fuel for Smart Students”, a four-week informational and interactive series every Tuesday throughout the month of March. Nutrition education each week was geared towards nutritious breakfast, lunch, dinner, and snack options, with the intention of showing students how mealtimes can provide fuel throughout the day. In addition to organizing themed tabling events weekly and promoting healthy recipes, UMD Dining Services hosted a chef cook off featuring 9 cooks throughout the month from each dining hall using products related to the weekly theme.

For National Nutrition Month (NNM) 2024, WashU Dining’s Nutrition team implemented a unique, team-driven approach to programming, allowing each dietitian to develop and lead an event based on their expertise and passion. This method encouraged staff development, support, and creativity and fostered student engagement and offered high-quality nutrition education. The goal was to increase nutrition education efforts through interactive experiences that reinforce our team’s nutrition philosophy of supporting overall well-being, promoting mindful and intuitive eating, and a positive relationship with food.

At Grand Valley State University, Laker Food Co’s Registered Dietitian collaborated with the Center for Health and Wellbeing’s Wellness Information Team (WIT) throughout the year to engage students in creative and educational nutrition programming.

Recognizing that wellness extends beyond just physical health, the EatWell initiative was developed to promote nutrition education through the lens of the 8 Dimensions of Wellness. By leveraging the expertise of both the Laker Food Co RD and our campus wellness team, we aimed to bring accessible, interactive, and informative experiences to students on campus.

Florida Fresh Dining strives to encourage students to explore new cuisines while supporting their existing dietary needs and preferences. A 2023 survey revealed 14% of students wanted more plant-based dining options; we launched the Roots & Seeds Plant-Forward Trial. Beyond offering nutrient-dense meals, the program also educated attendees on the health and sustainability benefits of a colorful palette.