Extended dining hours, renovated dining halls and expanded meal plan access are among the changes reshaping UVM Dining and how students access food on campus.
“It’s really about convenience, it’s about accessibility, and it’s also a great way to address food insecurity for students,” said Dawn Aubrey, Vice President of Hospitality for Sodexo.
The extension of dining hours includes later meal exchange options at retail locations such as Jamal’s Chicken and Halal Shack, from 5 to 9:30 p.m. on weekdays.
The Skinny Pancake also extended its hours from 8 a.m. to 10 p.m. Sunday through Wednesday and until midnight Thursday through Saturday.
In addition, off-campus students can now purchase the same dining plans available to on-campus students.
Conner Grover, senior and student ambassador for the Dining Advisory Committee, said he has occasionally used the later hours, however, the changes do not largely affect his routine as an off-campus student.
Dining hall layouts have also changed; for example, Redstone Dining has undergone renovations, including updates to flooring, furniture and lighting.
Grover said people miss the cozier diner-style seats and that the diner has been modernized.
“The booths have been missed,” said Duncan Starkenburg, junior and Dining Advisory Committee ambassador.
At Harris-Millis Dining, the oatmeal was moved near the yogurt per students’ request, milk alternatives were moved closer to the coffee station and the main line began offering consistent breakfast options, Starkenburg said.
“These small options made my time eating at Harris-Millis more enjoyable,” he said.
The “One & All” brand, a concept launched by Sodexo, was among the new introductions across UVM’s dining halls this academic year.
The brand offers more variety, as it can be served both plated and buffet-style, including plant-based, meat-based and allergy-friendly options.
Additional changes include University Housing and Dining Services partnering with local BIPOC chefs for UVM Dining’s Local Meets Global series.
Currently, the dining halls are hosting a rotating series of BIPOC-owned restaurateurs, each taking over a station until the end of this month.
“It’s a way to showcase local ingredients,” Aubrey said. “I like to refer to [it] as the ‘dining, living, learning experience.’”
Beyond menu updates, recent changes include new dining locations across campus.
Choolaah, an East Indian barbecue restaurant, has opened in the University Marche, and the new concession stand has opened at Virtue Field.
Harris-Millis Dining will be be the University’s next renovation project, scheduled for May 2026.
Students interested in providing input to influence future dining changes can also participate in the Dining Advisory Committee or provide feedback through customer satisfaction surveys, Skyfactor surveys and in-person conversations with dining managers.
