Campus Dining Services and Auxiliary Operations

Ferrin, who joined the University in 2008, has helped lead many of the University’s auxiliary services and operations.

Masks and social distancing have mixed with creative specialty foods at River Campus dining halls this year.

Campus Dining Services has been planning carefully for the continuation of dining center operations when greater numbers of students return in the fall. Several adjustments are already in place.

Autumn’s Harvest Farm is one of the University’s newest local food suppliers, providing sustainable pork, beef, and eggs to campus dining centers. The growth of local and responsible food purchasing has led to recent awards for University Dining Services.

Dining Services is now one of a few college and university dining programs nationwide to embrace a fresh, customized “food first” philosophy through a new partnership with Harvest Table Culinary Group.

In working with Aramark and local suppliers, Dining Services has been able make this large-scale pledge without additional costs to students or customers.