Since 2019, Kent 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 Kent 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: https://www.nxtbook.com/nacufs/NACUFS/campusdiningtodayfall-winter2021/index.php#/p/30
To learn more about University Culinary Services' sustainability efforts, visit: https://www.kent.edu/dining/sustainability
To learn more about NACUFS, visit: https://www.nacufs.org/