NC State Dining implemented changes to its dining halls and restaurants this semester. Talley Student Union saw modifications to its market, Los Lobos, One Earth and 1887 Bistro, while dining halls and other restaurants underwent other tweaks.
Lauren Smith, director of nutrition and wellness, said Los Lobos began offering global food options due to students’ requests. The menu now includes dishes like soy chorizo fajita bowls, Moroccan chickpea burritos and meat-free Baja bowls, which students can customize.
“It had been a while of being the same menu, so we were looking for ways to add excitement [and different flavors] and get students really excited about trying new things,” Smith said. “We’re really looking for ways to incorporate more types of global fusion with Latin cuisine.”
One Earth now serves dinner Monday through Thursday from 4 p.m. to 8 p.m., and Smith said students are excited about the change.
“It has been such a fan favorite among the students,” Smith said. “So we were really excited to be able to open it up to dinner. I’ve heard a lot of positive feedback.”
Jennifer Gilmore, director of strategic marketing and communication, said opening One Earth for dinner appeals to students who seek convenience and value. But because One Earth accommodates students during the evening, Gilmore said 1887 Bistro will stop serving dinner and instead transform into a study space at night.
NC State Dining has introduced several to-go options at its restaurants. At Talley Market, the grab-and-go options now include shaker salads, sandwiches, wraps and fresh fruit. Gilmore said Talley Market’s sushi will be moved next to Los Lobos.
Earlier this year, NC State closed on its purchase of University Towers, a residence hall with a dining hall on its ninth floor. Students with meal plans now have keycard access to the building when the dining hall is open. University Towers also features Howling Cow ice cream and allergen-friendly stations.
Two on-campus Port City Java cafes have been rebranded. Nelson Hall’s Port City Java has been rebranded to the Exchange Cafe, featuring Caribou Coffee and takeout options. The Terry Center, serving the College of Veterinary Sciences, had its Port City Java rebranded to Creature Comforts. Gilmore said these changes were to increase versatility and connection.
“Not only did it make these spaces feel a bit more connected to the college, but it also gave us a little bit more flexibility and what we could serve there,” Gilmore said. “Not just the coffee or the beverage side of it, but the grab-and-go and food component.”
Clark Dining Hall implemented a bowl station, with breakfast bowls during the morning and grain bowls at night. While not allergen-free, the station provides grains, proteins, vegetables and a variety of sauces. Smith said this new addition has received positive feedback from students.
“They’re doing a different type of bowl each day,” Smith said. “The team at Clark did a really good job designing the bowls this summer.”
Smith said NC State Dining is eager to hear students’ feedback and suggestions, which holds the team accountable. Gilmore and Smith both said they read and respond to all the feedback and dining employees even monitor social media platforms — namely, Yik Yak.
“We can’t stress enough how much we value students sharing their input because food is personal,” Gilmore said. “If you’re not getting what you need to thrive, we need to know that.”
Smith said her role is to help students with dietary restrictions, either from allergies or religious standards. She said she shares students’ feedback with chefs and purchasing managers to try to accommodate all students.
“We really do care about every single student,” Smith said. “We want to make sure that everyone can eat and have a good experience.”
Gilmore encourages students to step out of their comfort zones and form a community around food. She said the dining team is committed to helping students do so.
“A lot of students are struggling to make connections, and they’re sitting by themselves, not because they want to, but they’re too afraid to talk to someone else,” Gilmore said. “We would also love [to be] the conduit to provide these opportunities.”
