Michigan State University is home to one of the largest college dining operations in the nation, serving approximately 45,000 meals daily through a diverse array of dining halls, grab-and-go locations, mini-markets and various retail options.
However, campus dining goes beyond simply providing food; it centers on understanding the needs and preferences of MSU's most frequent customers — the students. At this scale, grasping students’ culinary preferences is no small feat. The answer? A dedicated group of students and Culinary Services leaders collaborating to transform the future of campus dining through MSU’s Spartan Student Food Council.
What was once an internal food committee has evolved into a council designed to empower students and give voice to the diverse dining perspectives within the Spartan community. During meetings, students have the chance to sample future menu items, provide feedback, suggest culinary event revisions, tour dining operations across campus and pose questions directly to Culinary Services administrators. As the first council of its kind at MSU, the Spartan Student Food Council is pioneering new ground in the campus culinary experience.
The initiative began in summer 2024 with three key leaders at the forefront: Dustin Ignash, executive sous chef for River Trail Neighborhood; Megan Murray, procurement coordinator; and Matthew Wilson, executive chef at the Kellogg Center.
“The inspiration came from the desire to evolve the previously established food committee into a space for students to connect with culinary leadership,” Wilson said. “Additionally, we aimed to provide students with a deeper understanding of what Culinary Services does beyond what they see in the dining halls.”
Read the full story on the Student Life and Engagement website.
