In our latest Thought Leaders in Foodservice conversation, Eavan sits down with Matt, Food & Beverage Director at the University of Florida, to talk about how UF is reshaping its program. A few highlights:

• Eight local partners now operate alongside national brands across UF’s 42 retail locations, including a deli featured on Diners, Drive-Ins and Dives
• A dining hall renovation doubled the space to nearly 40,000 sq ft and expanded from seven serving platforms to 11, adding a daily plant-forward station and an allergen-free station with its own kitchen, storage, and prep area
• UF is collaborating with its agricultural and medical schools to explore food as medicine and food for mental health
• Students who aren’t D-1 athletes are asking for training table style performance meals, and UF is working to bring that into the broader meal plan experience

Matt’s measure of success for plant-forward dining says it all: when every student wants the vegan bolognese, you know you’ve got a win. How is your campus making healthy and specialty options easier for students to find?