By the Numbers... Feeding Students

On a typical day, the college’s three main dining halls serve 4,300 meals to 2,000 students. Those meals are healthier and fresher—with ingredients more likely to be locally sourced—than ever before, says Bob Volpi, director of dining services. Students can even use a tool available on the web and mobile devices that helps them compare meals, plan a balanced diet and screen menus for allergens (http://bit.ly/VzXNMS). Here’s what they’re eating:

Feeding students