July 23, 2015 : By Melissa Skinner
This fall, Sodexo, Liberty University’s dining services provider, will offer new cuisine options, in addition to upgrades to a few popular campus eateries.
The most unique addition will be “Cravings,” a food truck that will be parked at various locations around campus every day and will feature a rotating menu.
Other new options include an Auntie Anne’s Pretzels and a Pizza Hut WingStreet in the Jerry Falwell Library. The Tilley Student Center will offer Farmer’s Field, a made-to-order salad concept with fresh protein toppings, including salmon, shrimp, steak, and chicken. Additionally, there will be a “smash burger” station in the Reber-Thomas Dining Hall where students, faculty, and staff can have fresh beef prepared as they watch.
Wholly Habaneros, a food truck-style eatery in Tilley Student Center, is receiving an upgrade to allow better visibility and faster service. Renovations are also being made to Doc’s on East Campus, which has added a Gourmet To Go section with a drive-thru and now takes online orders.
Liberty’s dining services was also recently recognized by Food Management, a website that reviews restaurants across the U.S. based on hospitality and overall food quality.
Louis Cambeletta, director of food service operations, said that every semester Liberty looks for ways to improve students’ dining experience.
“We do not just look for concepts that might be popular or that will give us the best return on our investment,” he said. “We look for concepts that students want and that we know will enhance their college experience. This is what I believe separates us from other universities.”
Liberty’s new student center, which is scheduled to open next fall, will also offer six new dining venues, including Garbanzo’s (Mediterranean), Star Ginger (Asian), UFood Grill (hamburgers), The Grid Marketplace (a convenience store concept), Woodfire Pizza, and Argo Tea, which will be the first teahouse on campus.
The university goes to great lengths to not only encourage healthy eating habits for its students, but it also demonstrates responsible stewardship. This includes reducing food waste. In 2007, the dining hall stopped using trays, which encourages healthy portions and significantly reduces the amount of food being thrown out. Sodexo also donates any leftover edible food to local organizations that feed the needy.
This summer, the university added an in-vessel composter to the Morris Campus Garden. Each day, approximately 2,000 pounds of food waste will be sent to the garden to be recycled.