Charles Street Market at Johns Hopkins University Photo by Jeffrey Totaro

Charles Street Market at Johns Hopkins University.

Fresh fare

As more students prioritize fresh, healthy food choices made from local ingredients, campuses are transitioning away from conventional cafeteria-style dining halls in favor of more dynamic arrangements of food islands, grab-and-go cases and prepared-to-order options.

The farm-to-table movement has arrived on college and university campuses, ushering in new trends in menu planning and food service environments. As more students prioritize fresh, healthy food choices made from local ingredients, campuses are transitioning away from conventional cafeteria-style dining halls in favor of more dynamic arrangements of food islands, grab-and-go cases and prepared-to-order options.

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