Syracuse Sun

Campus Dining has inaugurated its sixth all-you-care-to-eat dining center at Orange Hall, marking the first new on-campus dining facility in 15 years. The center, located next to the Whitman School of Management, aims to cater to the busy schedules of University community members.

“The Orange dining center experience is especially for customers needing quick fueling from morning until night and in between classes and activities,” stated Cheryl Fabrizi, associate vice president of Auxiliary Services. “Not only is the location ideal for the 400 residents in Orange Hall, but for the entire campus community. It’s just steps away from the Schine Student Center and Bird Library.”

The opening follows a year marked by significant renovations at Goldstein Student Center’s Food Hall and the reopening of the Inn Complete on South Campus.

In line with sustainability goals set by Syracuse University, Campus Dining has introduced several initiatives aimed at reducing single-use plastics by the 2027-28 school year. Compostable cutlery, plates, straws, and cups are now used across retail locations, catering events, and dining centers. Pre-wrapped cutlery kits have been phased out in favor of compostable cutlery dispensers available in all cafes and dining centers.

Takeaway cups and lids have been eliminated from dining centers; students are encouraged to use their own bottles for beverages. Single-serve yogurts have been replaced with buffet-style bars through a collaboration with Chobani. Additionally, individually packaged coffee creamers have been substituted with large-volume dispensers, and single-serve ice cream novelties have given way to self-scoop options.

The JMA Wireless Dome concession stands have also adopted these changes by replacing soda fountains with bottles and cans to facilitate recycling efforts. Chris Coonrad, Director of Concessions and Catered Suites, led this initiative.

Efforts to reduce food waste include a refreshed rotating four-week menu crafted by Executive Chef Rick Leonardo. This menu features composed meals that offer several choices of entrees and sides designed to mimic home-cooked or restaurant meals.

“Meeting the University’s sustainability goals involves continuously reviewing the many essential services we provide to the campus community and constantly improving upon our daily operations,” Fabrizi remarked. She emphasized ongoing improvements in food sourcing, transport vehicles, equipment upgrades, electrification efforts, and increased plant-based menu options.

Syracuse University's Campus Dining locations are now fully cashless but continue accepting major credit cards along with ’CUSE Cash—Syracuse University's preferred payment method—which offers a 10% discount at on-campus facilities. Several off-campus retailers also accept ’CUSE Cash.

This semester brings additional updates: Tavola 44 at Schine Dining introduces Neapolitan-style pizza; Shaw Dining Center's kosher station offers made-to-order grill items; Nancy Cantor Warehouse Cafe expands its hot meal options; Yella’s provides made-to-order sandwiches at food.com; Choolaah will soon offer fast-casual Indian BBQ at multiple locations.

John Papazoglou, senior vice president and chief operations officer commented on these developments: “The hard work by the Auxiliary Services team will not end anytime soon,” he said. “With the strategic housing and dining plan just beginning, there are many transformations to come for the housing and dining portfolio at Syracuse University.”