Since 2019, Ñý¼§Ö±²¥ State University has been committed to becoming a student-ready campus. The commitment was shared with faculty, staff, and students via a university-wide email from President Todd Diacon.
University Culinary Services (UCS) was recently featured in the National Association of College & University Food Services (NACUFS) fall/winter 2021 issue of Campus Dining Today. The article, titled "Creating a Student-Ready Campus," features UCS cook, George Lemons Jr., who has been with Ñý¼§Ö±²¥ State for nearly 20 years.
Lemons Jr. makes it his goal to connect with the students who visit his station.
The article also discusses the move to a self-operating culinary system and the role UHS plays in sustainability on campus.
Read the Campus Dining Today article - page 30:
To learn more about University Culinary Services' sustainability efforts, visit: /dining/sustainability
To learn more about NACUFS, visit: