Beginning summer of 2013, the University will partner with Parkhurst for on-campus dining and catering services.  Parkhurst's Culinary Gold Standard requirements ensure made-from-scratch meals that focus on fresh, local, and non-processed ingredients. They do not use frozen products, except for peas and spinach, and they use FarmSource to source locally grown produce. Seasonal menus, in many of the dining venues, will ensure the use of fresh local produce while adding variety to on-campus dining.

In addition to changing dining service providers, the board plan requirements for all residential students will change for the fall of 2013. In an effort to create a more sustainable dining program, and after receiving survey feedback from students and parents in the fall of 2012, the University has created a hybrid dining program that offers all-you-care-to-eat options as well as Greyhound Express meals for students on-the-go. The University is excited to create this program for students while making dining on-campus affordable. See Loyola's plan vs. our peer institutions. Learn more about the 2013-2014 board plans and Greyhound Express.

We will continue to update this site over the next few months. To view the most frequently asked questions about the new dining program, visit our FAQ page. If you have questions or comments regarding the dining program, please contact Jennifer Wood, director of Campus Services at mealplans@loyola.edu or 410-617-5070.