Before diving into the full Healthy Campus Meal Challenge blog, check out this Q&A with campus dietitian and resident dining hall expert Julie Lee (MS, RD, CDN) for some background info and quick tips!

This fall semester, Sodexo at Binghamton University added the first Starbucks mobile truck to the Sodexo portfolio of food service technologies.

This November, People for the Ethical Treatment of Animals conducted its nationwide survey of vegan options in college dining halls, assigning each university a letter grade and subsequent ranking according to the quality and variety of vegan food on its campus.

The Chenango Room offers a place for students and faculty alike to enjoy a meal in a bustling, yet cozy, cafe environment.

Exciting changes are coming to campus dining services this fall, beginning with the addition of a Starbucks truck to campus as Hinman Dining Hall undergoes a major renovation.

Binghamton University’s Fresh Impressions was created in collaboration with the campus student food sustainability group.

Dining Services cashier recognized this month for her encouragement and assistance to students with disabilities.

Binghamton University Dining Services today announced Chefs Charlie Williams and Sam Pfaffenbach have earned Certified Executive Chef® (CEC®) designation...

Julie Lee, MS, RD, at Binghamton University shares this easy breakfast option to fuel your morning. The combination of healthy fats from the avocado, protein from the egg, and complex carbs from the toast breakdown slowly...

Binghamton University Dining Services (BUDS) is receiving great praise from students, faculty and administration for its seamless service during winter storm Stella which blasted the East Coast this month. The Binghamton area received over 31 inches of snowfall. Over the course of the two-day blizzard, BUDS served 21,137 meals, obtained safe accommodations for 42 employees, and engaged stud...

A coordinated effort by Binghamton University Dining Services (BUDS) and students helps fill a bus with 7,125 pounds of donated food which converted to nearly 10,000 meals. The program was a comprehensive initiative spearheaded by BUDS that involved numerous campus departments and students. Results benefited students in need on campus and hungry families in the community. Non-perishables as wel...