Busch

Livingston

Neilson

The Atrium

Learn more about Rutgers Dining

What's Cooking in Dining Halls

“What’s Cooking in the Dining Halls” Undergraduate Research.” Rutgers Today (March 2024) Read the article here

Dining Nutritionist Quoted in Total Food Service article

Dr. Peggy Policastro, RDN (Dining Services) was recently quoted in the May 2022 issue of Total Food Service on the topic of Let’s Grow! Experts Share Plant-Based Cooking Tips. Dr. Policastro provided tips for expanding plant-based menu options. Read the full article here

Dining Services Ranks Top 100 Food Allergy Friendly Universities

Rutgers Dining Services was ranked among one the top 100 food allergy friendly universities in 2024 by Spokin, a popular lifestyle app which aims to help individuals managing food allergies. Out of the hundreds of colleges and universities reviewed on the Spokin app, Rutgers Dining Services ranks top of its class when it comes to knowledgeable staff, food allergen accommodations, and dining inclusivity. Rutgers Dining Services has a sophisticated system in place to provide individually prepared, allergen-free meals to students across all four campuses. Learn more about how we accommodate students with dietary restrictions, please contact our nutritionists at nutrition@dining.rutgers.edu.

Dining Services Receives Straight A’s for Sustainable Menus

When it comes to sustainable menus, Rutgers Dining Services is leading the way with straight A’s. In the 2024 College & University Protein Sustainability Survey, conducted by The Humane Society, Rutgers Dining Services excelled in the sustainable dining areas of menu transparency, goal setting, and plan of action. Dining Services scored an A grade on the Humane Society’s sustainability scorecard, acing almost every category tested. Read more about Dining Service’s sustainability efforts here. 

Menus of Change University Research Collaboration Presentation 

Alexandra Ceribelli and Dr. Peggy Policastro, our dynamic duo from Dining Services, made waves at this year's Menus of Change University Research Collaborative (MCURC) at Boston University. Their groundbreaking case study, "Promoting Plant-Based Diets Through the Power of Defaults," showcased the innovative strategies they've implemented to encourage healthier eating habits on our campus. By leveraging the psychology of choice architecture, they've successfully nudged students towards plant-based options, demonstrating that even subtle changes can have a big impact on dietary choices.

Dining Services Adds Climate Labeling to Online Menus 

As part of a sustainable menu initiative, Dining Services adds carbon footprint icons to online menu entrees served in the four main dining facilities. The carbon footprint icons act as an educational tool to help students make more sustainable food choices. The icons also serve as a metric for tracking menu sustainability over time. Learn more about Dining Services sustainable menu initiatives.