Effective Fall 2026:
As part of our ongoing commitment to providing a high-quality dining experience while reducing food waste and using resources responsibly, Culinary Services has updated select food stations within two of our Dining Courts from a buffet to a staff-plated format. While this represents a change in how some meals are served, nothing has changed about our all-you-care-to-eat dining model.
This approach will allow us to serve fresher food, improve the availability of popular menu items throughout meal service and make meaningful progress toward our sustainability goals – all while continuing to provide the flexibility and quality our dining guests expect.
The FAQs below help provide additional insight into what has changed, the factors that led our team to make this decision and what students can expect when dining at Nelson Dining Hall and The District (at Boyd).
What is changing? Which locations and stations will use this new service format?
Culinary Services has updated select food stations at Nelson Dining Hall and The District (at Boyd) from a buffet to a staff-plated format while remaining all-you-care-to-eat.
Only some stations at these two Dining Courts have changed. Several concepts, such as our DIY taco bar, are better suited to self-service and will remain unchanged. Other dining locations, including our campus cafés and food trucks, are not affected by this service update.
Are the Dining Courts still all-you-care-to-eat?
Yes. This update does not change our all-you-care-to-eat dining model. Students are welcome to return for additional servings as often as they like during their meal and may request different portion sizes at any staff-plated station.
Can students request customized food portions or modifications?
Yes. Customers may request more or less of any item or ask for accommodations based on personal preference or dietary needs. Nelson Dining Hall and The District remain all-you-care-to-eat, and guests are welcome to return for additional servings throughout their meal.
Staff-plated stations also allow our team to better accommodate allergen concerns, dietary restrictions and other personalized requests while providing a more personalized dining experience.
Will portion sizes, nutrition information or dietary options change?
No. Our menu offerings remain the same, and nutritional information will continue to be available on our website, with additional information displayed on menu screens throughout each dining court.
Customers may request freshly plated portion sizes that meet their preferences and are welcome to return for additional servings as many times as they wish during their meal.
Beyond improving sustainability, how will students benefit from this update?
Students are less likely to experience long lines or find that popular menu items have run out, especially during the later portion of meal service.
Preparing food closer to when it's served also helps us maintain freshness, menu variety and quality while reducing the need to prepare excess food simply to keep buffet stations full.
Why did Culinary Services make this change?
Reducing food waste and using resources more efficiently were the primary reasons for this update. We know OHIO students, faculty and staff care deeply about sustainability, and this is another way we can support those shared values.
The staff-plated approach supports Ohio University's sustainability goals while helping ensure food is prepared and served as responsibly as possible. By reducing overproduction and food waste, we expect this change to make a meaningful impact on environmental stewardship and responsible use of resources while maintaining the high-quality dining experience our students and guests expect.
What happens to food waste? Does OHIO compost?
Yes. Food discarded by customers is collected through our dish return system and composted. In fact, Ohio University is home to the largest in-vessel composting facility of any college or university in the nation!
By serving select meals as staff-plated, we anticipate significantly reducing post-consumer food waste while also helping our Culinary team better align food production with customer demand and reduce overproduction.
I have a question, concern or need additional support. Who can I contact?
We're here to help. If you have questions or concerns, please speak with a dining manager during your visit.
If you need additional support or would like to discuss a more complex concern, we would be happy to schedule a meeting with a member of our Culinary Services leadership team. You can also find current staff contact information online.