SSC
Binghamton University SCC Introduces Super Sample Wednesday
Super Sample Wednesday is held twice a month and rotates among the four dining halls. The SCC meets and greets students giving samples of plant-based options from our menu to to showcase items that students may not normally purchase.
UMass Boston SCC Transforms Space Inside Dining Commons
The UMass Boston Campus Culinary Council played a key role in reshaping an underutilized area of the dining commons. After seeking input from students, we experimented with various concepts like a plant-based nacho bar, a cold noodle bar, and an ancient grain composed salad bar. However, with the valuable input of our SCC, we transformed it into a sauce bar, offering students a convenient location to top their noodle bowls and quesadillas. This adjustment has been well-received and has enhanced the dining experience for our campus community. 
Minnesota State University - Mankato SCC Enhances Dining Experience
Throughout the academic year, Minnesota State Mankoato's Culinary Council achieved several milestones to improve our campus dining experience. Some highlights include:
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The first and third Tuesdays of every month a new "trending" recipe is featured at a station for students to try and enjoy!
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Spice racks in the Dining Center allow students to season their food to their liking. This semester, we upgraded the racks with larger containers and more seasoning options.
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Tossed bone-in wings are now available at Chet's convenience store, with buffalo and BBQ sauce options.
Moravian University Leans on SCC Feedback to Transform Dining Program
Moravian Universtity's SCC reached out to Housing, Student Life, and Athletics and asked them to nominate student leaders on campus who would want to help transform Dining. Then, they invited those students and asked them each to bring a friend. While they've implemented small changes; adding requested modifiers to self-ordering kiosks and adding chicken patty sandwiches more regularly to resident dining menus, the students are happy to have their suggestions heard and implemented quickly. 
Binghamton University SCC Introduces Super Sample Wednesday
Super Sample Wednesday is held twice a month and rotates among the four dining halls. The SCC meets and greets students giving samples of plant-based options from our menu to to showcase items that students may not normally purchase.
UMass Boston SCC Transforms Space Inside Dining Commons
The UMass Boston Campus Culinary Council played a key role in reshaping an underutilized area of the dining commons. After seeking input from students, we experimented with various concepts like a plant-based nacho bar, a cold noodle bar, and an ancient grain composed salad bar. However, with the valuable input of our SCC, we transformed it into a sauce bar, offering students a convenient location to top their noodle bowls and quesadillas. This adjustment has been well-received and has enhanced the dining experience for our campus community.
Minnesota State University - Mankato SCC Enhances Dining Experience
Throughout the academic year, Minnesota State Mankoato's Culinary Council achieved several milestones to improve our campus dining experience. Some highlights include:
-
The first and third Tuesdays of every month a new "trending" recipe is featured at a station for students to try and enjoy!
-
Spice racks in the Dining Center allow students to season their food to their liking. This semester, we upgraded the racks with larger containers and more seasoning options.
-
Tossed bone-in wings are now available at Chet's convenience store, with buffalo and BBQ sauce options.
Moravian University Leans on SCC Feedback to Transform Dining Program
Moravian Universtity's SCC reached out to Housing, Student Life, and Athletics and asked them to nominate student leaders on campus who would want to help transform Dining. Then, they invited those students and asked them each to bring a friend. While they've implemented small changes; adding requested modifiers to self-ordering kiosks and adding chicken patty sandwiches more regularly to resident dining menus, the students are happy to have their suggestions heard and implemented quickly.