Ole Miss Dining Named Innovative Program of the Year
University honored nationally for innovation, sustainability and student engagement
OXFORD, Miss. – Combine equal parts design, technology, food service, and community and campus involvement. Season with thoughtfulness and creativity, and the University of Mississippi's dining program serves up a perfect recipe for satisfied students.
It's an award-winning concoction too. Ole Miss Dining received the Loyal E. Horton Dining Award for Innovative Dining Program of the Year, presented by the National Association of College and University Food Services.
More than 300 schools across the country applied for the recognition.
"The Innovative Dining Program of the Year award evaluates how the dining program goes beyond just serving meals," said Amy Greenwood Anderson, marketing manager for Ole Miss Dining. "It considers staff development, sourcing practices, student involvement and partnerships across campus."
The award highlights programs that enhance student life, support learning opportunities and bring innovation to campus dining through thoughtful design, food service stations, smart use of technology and community impact.
Ole Miss Dining’s use of Starship delivery robots contributes to the access of food throughout campus and reduces congestion. Photo by Thomas Graning/Ole Miss Digital Imaging Services
"Our focus on community and local partnerships sets us apart, allowing us to celebrate the entrepreneurial spirit while offering cuisines that are adventurous to some and a taste of home to others," Anderson said.
Community partnerships involve both food sourcing and food trucks.
For example, The Farmstand food truck, parked on Business Row, brings fresh, locally sourced meals to campus while supporting small businesses and farmers. This partnership has increased local vendor partnerships by 200%.
The university also sources proteins locally and regionally.
Ole Miss Dining gets its pork and beef from Home Place Pastures in Como. The university participates in the farm's whole-animal purchasing program that significantly reduces its carbon footprint.
The university's seafood is sourced in collaboration with the Audubon Nature Institute and the Gulf United for Lasting Fisheries in New Orleans.
"By supporting Gulf fisheries and educating students on responsible sourcing, we contribute to both environmental and economic sustainability," Anderson said. "Through these initiatives, we create a dynamic dining experience that nourishes, educates and connects our campus community."
Students are physically and academically nourished through campus dining. Graduate students in the dietetics program gain hands-on experience through dining hall rotations.
Jacob McDougal (left), director of operations for Ole Miss Dining; Chip Burr, resident district manager; and Michael Brainard, executive chef, show off the award for the Loyal E. Horton Dining Award for Innovative Dining Program of the Year. Photo by Kirkland Horton/Smoothshots Photography
Students can also enjoy and learn about other cultures from the Around the World dinner and the Global Kitchen station, all thanks to Ole Miss Dining.
The relationship with students is continuously fostered using focus groups with entering freshman and social media platforms to connect with students. Using the analytics from these platforms enables Ole Miss Dining to track student sentiment, measure campaign effectiveness and adjust strategies to reflect student preferences.
"At the end of the day, our goal is to make dining feel fun, personal and connected to student life, and social media helps us do that in a big way," Anderson said.
Student feedback helps managers plan new locations, events, and menus, said Kathy Tidwell, UM director of contractual services.
"The marketing team has been instrumental in engaging students in programing and helping shape the future of food service at Ole Miss," she said. "Students feel they have input into the concepts, so the satisfaction level is high."
Technology is a vital ingredient in the program's recipe for success. Starship delivery robots and the Grubhub mobile-ordering app make fresh food more accessible while reducing congestion. Dining hall robotics streamline food preparation while maintaining scratch-made quality.
"We are proud of this recognition, but we are even more excited about what is next," Anderson said. "Innovation does not stop, and we will continue to listen, evolve and make Ole Miss dining a place students look forward to every day.
Top: Ole Miss students line up at to place orders The Farmstead food truck on Business Row. The food truck, which brings locally sourced food and meals into the campus community, is part of the reason that the university’s dining program was named the Loyal E. Horton Dining Award for Innovative Dining Program of the Year by the National Association of College and University Food Services. Photo by Srijita Chattopadhyay/Ole Miss Digital Imaging Services