Senior Michael Hanson has served as Phi Sigma Kappa's Chicken Parm Chair this year. On April 21, his executive position will culminate with a day behind the counter, serving chicken parmesan to the Hokie community.
Nearly 800 students donated some or all of the remaining balance of their dining plans to raise $24,164.75 for Montgomery County Emergency Assistance.
Partnerships between the Department of Horticulture and Dining Services have made Virginia Tech a front-runner in collegiate sustainability.
An increase in requests for Halal dining options challenged the Dining Services culinary team, along with the College of Agriculture and Life Sciences to prepare chicken and lamb for students of the Islamic faith.
The Campus Kitchen will help expand university efforts to take excess food headed to the trash and redistribute it to hunger relief organizations. It will be fully run by student volunteers.
Registration for each camp is capped at 10 kids and participants must register by April 15. Each camp costs $395 per person, which includes meals, a chef coat, and a chef hat.
This semester, Virginia Tech Dining Services transitioned away from foam to-go containers by offering four sizes of compostable to-go containers.
Registration for the March 9-11 Culinary Camp for Adults ends today. Youth camps are available this summer to improve on cooking skills with Virginia Tech chefs.
The spring semester is full of special events hosted at D2 at Dietrick Hall, including Welcome Back Favorites, Home Sweet Home, and many more delicious dinners and desserts to show Dining Services' appreciation for students.
Virginia Tech's Dining Services was recently ranked number one by Niche for "Best Campus Food," which considered both quality of food and cost of meal plans.
Dining Services staff members created a gingerbread house modeled after Yellow Sulphur Springs, the historic inn located in the New River Valley. The creation weighs close to 400 pounds and will be on display in West End Market through Dec. 19.
On Wednesday, Nov. 19, Dining Services will serve the annual Thanksgiving feast in four dining halls.
In today's highly competitive job market, students are learning that to land that first professional job, it will take more than a well-crafted resume and strong interview skills. It also requires impeccable table manners.
Part of Fall Family Weekend, the Chef Premiere event will be held on Saturday, Oct. 4, and will showcase a menu created mostly from local food sources.
Tech has the recipe for success
August 6, 2014
Campus dining is evaluated as part of Princeton Review's quality of life survey. According to the publisher, the results of all the best college categories are based on national surveys of 130,000 students who attend the ranked schools.
August 4, 2014
Virginia Tech has taken another bite out of the annual Princeton Review ranking of best college food, and is getting national attention for it. Tech rose to first this year from fourth last year in the “best food” subcategory of Princeton Review’s “Best 379 Colleges: 2015 Edition” rankings, and was recognized on NBC’s Today Show on Tuesday.
It’s not just the meals that bring about special recognition. Dining Services works with local charities, practices sustainability in all nine dining centers on campus, and hosts many special event and theme dinners every semester.
The Farms and Fields Project in Owen Food Court is the gold standard for sustainable dining at Virginia Tech. This shop offers sustainable, organic, and local options throughout the school year.
Virginia Tech Dining Services has developed a new website to make recycling an easier process for students. Introduced this semester in Turner Place at Lavery Hall, Sit & Sort educates diners on waste systems and how different items should be properly disposed of.
The recently published rankings are based on fitness, health, and wellness factors, including athletic facilities, team sports participation, campus dining, and overall quality of student life. "Honestly, what fit list isn’t Virginia Tech on?” the article asked.
Leave it to Virginia Tech's award-winning Dining Services to figure out how to extend traditional southern hospitality to those with food-sensitivities.The new gluten-free line, located in D2 dining center, has been in development since last spring.
Turner Place at Lavery Hall wins best new facility award; Dining Services named innovator of the year
Turner Place at Lavery Hall is the winner in the Best New Facility category of Food Management magazine’s 2013 Best Concept Awards competition. The awards recognize exceptional achievement and innovation in key areas of noncommercial foodservice.
July 27, 2013
Virginia Tech’s newest dining hall has won more national accolades for the university’s dining program. Tech’s Turner Place at Lavery Hall took the gold medal in its size category for concept and design in retail dining in the 2013 Loyal E. Horton Dining Awards.
Virginia Tech's acclaimed Dining Services has once again earned top honors. Judging criteria for the award included services, facility design, menu, marketing, nutrition, wellness, customer satisfaction, and sustainability.
Website ranks VT No 1. College for Dining
June 21, 2013
Virginia Tech tops the Daily Meal website's list of 52 colleges and universities across the country for its food.
In 2012, dining collected and diverted more than 548 tons of compostable waste from the regional landfill -- that’s more than 1 million pounds of material composted in just one year.
May 3, 2013
Another Virginia Tech building has been awarded a Leadership in Energy and Environmental Design Silver certification. Lavery Hall is the sixth building on Virginia Tech’s campus to earn a LEED certification from the U.S. Green Building Council. The building is home to a dining center, classrooms and offices.
March 28, 2013
Origami, located in the new Turner Place dining center at Virginia Tech, aims to provide a traditional Japanese steakhouse experience.
The inaugural Virginia Tech Culinary Camp is a five-day, four-night on-campus immersion experience offering a taste of the chef life to 30 middle-school-aged students, held from Tuesday, June 25 until Saturday, June 29.
Two of Dining Services' executive chefs will travel to the University of Massachusetts Amherst to showcase Virginia Tech's award-winning cuisine. Randall Van Dyke and John Scherer will represent Virginia Tech with recipes selected from the menu rotation of D2 at Dietrick Hall. This is the fourth year Virginia Tech has participated in UMass Amherst's Princeton Review Best Campus Food Guest Chef Event.
Turner Place employee Ben Norris wins gold
Turner Place employee Ben Norris wins gold at 2013 Special Olympics World Games in PyeongChang, South Korea. Norris placed seventh in the Alpine Intermediate Slalom event.
Ben Norris Goes for Gold
February 5, 2013
Blacksburg athlete [Ben Norris] grabs gold at Special Olympics
February 23, 2013
February 2, 2013
Hokie cows and Hokie milk! They aren't bred to be maroon and orange. In fact, they are mostly black-and-white Holsteins, with a few brown Jerseys mixed in, and they roam the campus fields along U.S. 460 and Southgate Drive. Now through a partnership with the Virginia Department of Corrections, some of that milk can now be served to Tech students at Dietrick Hall's D2 food court.
Virginia Tech Dining Services has partnered with the Department of Dairy Science to offer "Virginia Tech Milk" in D2 at Dietrick Hall. Students will harvest the milk on campus from the herd of dairy cows at Virginia Tech's Dairy Center.
September 12, 2012
According to Virginia Tech, Turner Place is pulling in an average of 9,500 customers a day with several days breaking the 10,000 mark. Dining Services Director Ted Faulkner says that, “We were anticipating between eight and ten thousand [customers] a day, so that’s in line with those expectations.” This year also so a rise in meal plan purchases by 570, bringing the total to 19,000.
Influx of Dining Staff a Welcome Challenge
The Collegiate Times
September 11, 2012
The addition of Turner Place at Lavery Hall to Dining Services list of dining centers added over 400 new jobs. This coupled with regular, yearly hiring, led to some 600 new student workers and 800 new workers overall. Turner Place assistant director John Barrett attributes student staff and management with a lot of the hiring success
August 27, 2012
Turner Place at Lavery Hall opened to lines “that looked like they would be at home in an amusement park.” One student told the Collegiate Times that he woke up at 6:45 just to beat those lines. The inclusion of chain restaurants, Qdoba and Bruegger's Bagels had many students excited, including roommates, Erica Scott and Andrea Ton who “wanted to see all the hype.
August 26, 2012
It took seven years of planning to plan and create Virginia Tech’s latest dining center, Turner Place at Lavery Hall. From lobbying to change Virginia’s health code to allow for the making of on-site gelato making, incorporating principles of community into every facet of the design, to the creation of self-branded venues and their recipes, Turner Place hit the ground sprinting.
At a university committed to sustainability, Dining Services plays one of the largest roles in the efforts.
August 20, 2012
The Washington Post
The Washington Post reports on Princeton Review's 2013 list of the best colleges in the country. Virginia Tech takes highlighted honors in four categories: Best Campus Food, Their Students Love These Colleges, Town-Gown Relations are Great and Best Quality of Life
July 18, 2012
The Roanoke Times
The Roanoke Times reports on the addition of Turner Place to Virginia Tech's list of award-studded Dining Services dining centers. The main aim of Turner Place is to supply the campus and community with quality food, but also with camaraderie and "life changing interactions.
The new dining center will open in August and will feature Japanese steakhouse fare and fresh sushi, southern dishes, authentic gelato, the first Jamba Juice in Virginia, and more among its eight venues.
Faulkner, who has been with the university since 1998, was appointed senior associate director of Dining Services earlier this year.
October 27, 2011
Virginia Tech's Dining Services Garden at Kentland Farm is expected to produce 40,000 pounds of organically grown crops for the university's dining venues for 2011, up from 23,000 pounds in 2010. The garden has grown from an herb plot to 2 acres and to its current size of 3 acres. It is an exercise in sustainable farming and uses only natural, petroleum-free methods.
The garden relies on local, organic, and sustainable practices to bring produce to dining program venues across campus.
September 20, 2011
Dining Services recently made several organizational changes to accommodate the expansion of Virginia Tech’s dining program and provide better service to students. John Barrett, formerly assistant director of Dining Services’ Personal Touch Catering, has been named assistant director for the new Turner Place dining center, a 36,000-square-foot facility opening fall 2012.
The changes will accommodate the expansion of Virginia Tech's dining program and provide better service to students.
August 3, 2011
The Roanoke Times
Virginia Tech received the Loyal E. Horton award and a gold medal in the residential dining special event category for an Alice in Wonderland-themed dinner. Virginia Tech also received an honorable mention for the Virginia Harvest Festival Celebration dinner, featuring an appearance from their Common Book's author, Barbara Kingsolver
July 29, 2011
Virginia Tech's Dining Services was recently awarded a grand prize Loyal E. Horton award and a gold medal in the Residential Dining Special Event category by the National Association of College and University Food Services for its Alice in Wonderland dinner.
Dining Services received two gold Loyal E. Horton awards and a grand prize award for dining special events from the National Association of College and University Food Services.
June 24, 2011
Virginia Tech's Dining Services is partnering with the university's Meat Science Center to bring local products to campus dining centers.
The brothers of the Virginia Tech chapter of Sigma Alpha Epsilon fraternity raised $14,879 for the Montgomery County Emergency Assistance Program through the annual Flex Out Hunger program, an increase of 48 percent from last year.
To accommodate the growth of the award-winning dining program, Dining Services has transitioned into its own departmental unit.
April 12, 2011
Virginia Tech generates a significant amount of food scrap from producing and serving tens of thousands of meals each day, totaling more than 6.1 million meals per year. Composting this waste prevents it from sitting in a landfill and producing methane, which is damaging to the atmosphere.
Dining Services' composting program works to cut waste at Virginia Tech
Virginia Tech serves more than 6.1 million meals each year. Composting food waste from the dining centers saved more than 300 tons of waste from landfills in 2010.
In her position, Dulys-Nusbaum will work closely with Dining Services to find ways to further develop a sustainable dining program at the university and work with students to address concerns and seek input.
Members of a community involvement class in the Department of Urban Affairs and Planning have been promoting local food while getting hands-on experience by weeding, harvesting, and learning about the local food system.
Turner Place at Lavery Hall will be located on the academic side of campus, offering a convenient location for faculty, staff, and student commuters.
Rick Johnson has served Virginia Tech for 17 years as director of Housing and Dining Services, providing leadership to a program that serves more than 18,000 dining plan holders and 9,000 campus residents.
September 16, 2010
The Roanoke Times
The Roanoke Times reports on best-selling author Barbara Kingsolver and her co-author husband, Steven Hopp, giving a presentation at Burrus Hall to discuss 2010's Common Book, "Animal, Vegetable, Miracle: A Year of Food Life" and their meeting with local community and university members at D2 for a dinner comprised completely of locally sourced or sustainably produced food
Virginia Tech's Dining Services has introduced a new flour high in whole grains that makes some foods in the dining centers even more nutritious.
Virginia Tech Housing and Dining Services has named Rachael Budowle the unit's new sustainability coordinator.
May 28, 2009
The Roanoke Times
Virginia Tech's Dining Services received the Ivy Award an award honoring the best food service and restaurants in the industry. The award is sponsored by Restaurants and Institutions magazine and retired Vice President for Student Affairs, Ed Spencer calls it the "Heisman Trophy of the food service industry.
Virginia Tech Dining Services has launched a new dining venue in Owens Food Court called the Farms and Fields Project, dedicated to serving local, organic, and sustainably produced food.
Thanks to a new partnership between Virginia Tech Dining Services and Poplar Manor Enterprises LLC (PME), the Southgate Food Processing Center on campus has reduced the amount of food waste it sends to the local landfill each week by as much as 2.5 tons.
Virginia Tech's award-winning dining program has been recognized again. "Restaurants & Institutions" magazine recently named Student Programs' Housing and Dining Services, a department within the Division of Student Affairs, a winner of the Ivy Award, which honors the best foodservice operations and restaurants in the industry.
Andy Sarjahani of Fayetteville, Ark., has been named sustainability coordinator for Dining Services, a department within the Division of Student Affairs at Virginia Tech.
Virginia Tech's Housing and Dining Services was recently awarded a 2008 Best Concept award by Food Management Magazine, a gold medal, and the grand prize Loyal E. Horton award for special event catering by the National Association of College and University Food Services for the Medieval Feast and Faire dinner.
Jacob Moyer of Chesapeake, Va., a freshman majoring in engineering in Virginia Tech's College of Engineering, has partnered with Virginia Tech's Dining Program and Student Government Association to launch a program to donate food to the Christiansburg Salvation Army.
February 27, 2008
The Roanoke Times
Mark Bratton, executive chef for West End Market, served as one of eight guest chefs at the University of Massachusetts, Amherst. The event was put together to showcase some of the top universities' food from across the country. Princeton Review chose Virginia Tech as having 2008's top rated university dining services