Student Engagement Drives Higher Education Foodservice
Students are paying closer attention to where their food comes from and are seeking transparency around sourcing and sustainability, according to Michael Gilligan, senior director, brand management for Aramark Collegiate Hospitality, a division of Philadelphia, PA-headquartered Aramark, which manages dining halls, cafes, catering, and retail operations in over 275 C&U nationwide.
“At Towson University, approximately 60% of produce utilized across dining operations is sourced from our local partners and regional suppliers, including seasonal vegetables like squash, peppers, lettuces, potatoes, and carrots, as well as rotating fruit selections such as multiple apple varieties offered daily.”