NC State Dining will be honoring the university’s 500+ veterans with a free lunch in celebration of Veterans Day... View Article
Written by: Lindsey Childs, Dining Diplomat, Applied Nutrition Major The National Eating Disorder Association, abbreviated NEDA, is a nonprofit organization... View Article
In case you missed our live demo, check out our tips and recipes for making a charcuterie board! Creating the... View Article
How to take care of your heart on Valentine’s Day – and every day! By Sydney Amidon | Senior at... View Article
Written by Reese Dait, Fall 2021 Dining Diplomat We’ve all heard the saying “Breakfast is the most important meal... View Article
The cold winter months are a perfect time to try new recipes. We’ve compiled some of our favorite winter recipes,... View Article
Learn how to make nutritional packed snacks that will increase your productivity and help you stay focused during your virtual... View Article
NC State Dining is excited to announce Lauren Smith as the Director of Nutrition and wellness. Lauren is a Registered... View Article
July 1, 2019 | By jhgilmor Randy Lait was honored on May 18 with the International Foodservice Manufacturers Association Silver Plate award... View Article
As more and more Americans adopt a vegan, vegetarian, or flexitarian diet, food establishments nationwide must adapt to the changing dietary pattern by providing more plant-based options. NC State University has recognized the steadily rising “plant-forward” student population; that is, those who are adding more plants into their diets and reducing consumption of meat and/or animal products.
By Olivia Chadwick On the sunny morning of April 22nd, 2019, dozens of local vendors began setting up their booths... View Article
By Olivia Chadwick As the semester begins to wind down, students are finding themselves increasingly stressed due to upcoming finals,... View Article