A MessageFROM DAN
Dear
Bearcats,
It’s an honor to share this exciting vision for the future of dining at Binghamton University. As your Vice President for BUDS, I’ve had the privilege of witnessing firsthand how food brings our community together — fueling not just bodies, but friendships, academic success, and a true sense of belonging.
Dining at Binghamton has always been more than meals; it’s about moments, memories, and progress. As we look ahead, we're thrilled to introduce a vision that’s as dynamic and forward-thinking as the students, faculty and staff we serve.
This magazine offers a glimpse into the next chapter of our journey together. It’s a celebration of innovation, student program input, leadership vision and the bold ideas that will shape dining across campus — from new meal plans and tech-enabled convenience to expanded cultural offerings and sustainable offers. Every initiative is designed with you in mind, and every space is crafted to feel like home.
I’m proud to lead a team that’s deeply embedded in the Binghamton community. We know the names, the stories, and the spirit of this campus. Together, we’ve weathered storms, celebrated milestones, and created spaces where Bearcats exceed and thrive.
As we move forward, my commitment is simple: to be present, responsive, and relentlessly focused on delivering a dining program that reflects the excellence of Binghamton University. TOGETHER, WE’LL CONTINUE TO EVOLVE, ADAPT, AND CREATE MOMENTS THAT MATTER — AT THE TABLE AND BEYOND.
01 WORLD CLASS BENCHMARKABLE PROGRAM world-class
WE’RE BUILDING A DINING EXPERIENCE SO INSPIRING that other universities will visit to learn from it. With bold innovation, diverse food choices, and partnerships with local businesses, the BUDS program will set the standard— delivering smart tech, standout customer service, transparent dashboards that allow BUDS and BASC to make insights driven decisions and a campus culture that’s inclusive, delicious, and nationally recognized. Virtual food hall, late-night dining, and 24/7 smart convenience. Expanded cultural offerings, and inclusive catering. Real-time dashboards for Informed decision making.
THE COMMONS at Mountainview
INTRODUCING FEAST, A INTERNATIONAL
virtual food hall, positioned in the lower level of Appalachian, designed to give students more options to fresh global food for breakfast, lunch, dinner, and late-night. Feast: A Virtual Food Hall brings together multiple globally inspired restaurant concepts, like barbeque, Mediterranean, Vietnamese and Latin American, under one roof.
ITC, Pharmacy School, Downtown Center
AS PART OF OUR FOCUS ON FULFILLING STUDENTS’ needs for fresh, satisfying food options during non-traditional hours, we are bringing a 24/7 solution. Just Baked Smart Bistros placed at ITC, the Pharmacy School and Downtown Center will deliver freshly prepared, hot meals, including oven baked foods.
24/7
WONDER: NextGeneration Kitchen
WE INTRODUCE NEW HOT FOOD OPTIONS prepared in seconds using state-of-the-art Wonder technology. Menu additions such as macaroni and cheese, pizza, and pasta dishes — along with upgraded cold selections — have quickly become popular favorites.
REPLACING TULLY’S, YELLA’S BRINGS A CLASSIC American diner experience to campus, with proposed extended hours to make this a new and lively late-night hangout. Now operating on five college campuses and featuring all time favorites like burgers, fries, milkshakes, and comfort foods, Yella’s transforms The Union Marketplace into a true late night destination on campus.
WE ARE ENHANCING HOW STUDENTS connect with food on campus by building upon the successful Phase 1 launch of Grubhub mobile ordering. The next step — Grubhub Ultimate — will transform the ordering and pickup process, creating a faster, clearer, and more intuitive experience designed around how students actually live and eat on campus
THE INTRODUCTION OF THE HALAL SHACK AND AN expanded Kosher Kitchen including the campus’ first-ever Kosher Deli at C4. C4 Exchange takes Binghamton students around the world without ever leaving campus. Inspired by the university’s diverse student body, C4 Exchange is a hub for global flavors.
The upgraded space will feature over 150 new seats, enhanced lighting, and a refreshed station layout designed to welcome students into a vibrant, modern dining environment. C4 Exchange will showcase a range of comforting and global offerings, including Bird ‘n’ Brine, Global, The Halal Shack (as a resident dining offer), Serrano, Asian Fusion, and an expanded Kosher Kitchen Kosher Kitchen will also be expanding to the deli bringing Binghamton’s very first Kosher Deli to campus resident dining.
HINMAN, NEWLY RENOVATED, PROVIDES A welcoming space for students to gather and enjoy. To enhance the experience, we are excited to introduce Bing Halal, a new station featuring a full range of Halal cuisines.
REPLACING GARBANZO’S, CHICKIES INTRODUCES A fresh, fast-casual kosher option that redefines what kosher dining can be on campus. Chickies has built a devoted following for its high-quality chicken dishes, signature sauces, and fully gluten-free menu — comfort food crafted with care. Chickies will offer catering, expanding kosher access for events and gatherings.
halal
Inclusive Catering
FOR MORE THAN 40 YEARS, BUDS HAS CREATED memorable catering experiences that celebrate the Binghamton University community. With expanded budget-friendly options and premium menus, BUDS ensures every event feels special while accommodating all dietary and faith-based needs.
All catering menus will include easyto-access halal, kosher and allergenfriendly items, simplifying the ordering process to better support those with specific dietary needs.
catering
INTRODUCING Square Tomato
SQUARE TOMATO IS THE PERFECT SOLUTION for students looking for quality food that’s convenient, affordable and offers a variety of choices for small or large gatherings. With Square Tomato, students can order their favorite dishes, scaled to their needs, at the right price.
ANEW CATERING MENU DESIGNED TO HIGHLIGHT locally sourced ingredients and promote fresh, clean eating. This menu will showcase the best products from regional partners while aligning with our commitment to sustainability and wellness.
NEW! ShowcaseCateringEvents:
We are committing to two free catering showcase events a year for students and community members. These events boost awareness, highlight our offerings, and help grow interest and bookings.
local
NEW! Community Value Menu
VALUE MENU FEATURING RETAIL AND catering menu favorites for faculty and staff small group events at low affordable pricing.
02 A DINING PROGRAM AUTHENTICALLY BINGHAMTON authentic
THIS ISN’T JUST DINING — IT’S BINGHAMTON. EVERY BITE, every space, every story reflects the heart of campus life. From diverse menus rooted in student identity to renovations that elevate comfort and connection, we’re partnering with local businesses to create a program that feels personal, proud, and unmistakably Binghamton.
The BEARCAT CAFE
ONE & ALL AT THE SUMMIT CELEBRATES THE strength in diversity that powers our campus and embodies the spirit of adventure that fueled legendary explorer, leader and community advocate Grace Hudowalski, for whom Grace Hall is named. It’s where students from all backgrounds can gather on common ground. Where they dare to try new foods and care to build new friendships that last beyond campus. Just like climbing a peak, dining here is about more than the destination, it’s about who you share the journey with.
New Local Partners!
THE COMMONS AT MOUNTAINVIEW IS MORE than a dining hall – it’s a community table with a view that attracts athletes because of its close location. This is the place for family-style gatherings, student-led pop-ups and late-night moments that stretch into memories. The hall will feature new stations, such as B-Community, a student driven station where favorite dishes are selected through student votes and highlighted alongside scratch-made offerings and collaborations with local partners, like Enzo’s.
diverse
The BUDS SCC and a Student Task Force will support the creation of the new meal plans
NEW MEAL PLANS turn insights into innovation
Streamlined Options:Students can choose the best option for their Bing lifestyle with two Unlimited plans, three hybrid DCB plans and three commuter plan options.
All Access Pass: No membership fee. Students can visit One & All at The Summit as often as they like, with added DCB for retail and other residential dining locations.
Flexible Spending Power: Balanced Dining Dollar and retail credit options, plus bonus dollars in higher-tier plans, provide greater purchasing power.
Athletics Meal Plan and Enhanced Support: In partnership with Athletics, we will launch a dedicated meal plan for athletes including dinner in the Event Center, new training table menus supported by Alexa and Julie, and “Coaches Choice” entrees at Mountainview Commons and One & All at The Summit. These enhancements ensure convenient access to nutritious food, with plans to add fueling stations in the future.
Value-Added Features: Grubhub spending power, access to two dietitians, FREE birthday cake, Finals Fueling packages, Global Chef Events, access to Premiere events, two guest passes to One & All at The Summit, and more.
TO SUPPORT OUR STUDENT ATHLETE'S performance and well-being, we propose implementing The Circuit by Sodexo, a fueling station program designed to provide quick access to nutritious, performance-enhancing snacks and beverages.
THE TRAINING TABLE WOULD OFFER A CATERED buffet featuring our Performance Plate menu. This menu focuses on high-protein entrées, complex carbohydrates, nutrient-rich sides and hydration-focused beverages, all carefully curated to meet the specific fueling and recovery needs of athletes
View a samplePerformance Plate menu:
By bringing these meals directly to where athletes train and compete, this solution delivers convenience, quality and flexibility — ensuring they have access to the right foods at the right time to perform, recover and thrive.
WE ARE EXPANDING SIMPLE SERVINGS
allergen-free platforms to all four dining halls. Simple Servings will spotlight coach-approved selections and menu options tailored for athletes and students seeking simple fresh food.
Simple Servings is expanding its presence to all resident dining halls
03 ENGAGED PARTNERSHIP & COMMUNITY IMPACT
BINGHAMTON DINING IS REDEFINING CAMPUS LIFE— driving partnership and community impact through innovation and sustainability. Our B-Community Program connects local and alumni businesses with pop-ups, catering collaborations, and co-branded experiences that keep dollars local and strengthen regional ties. Through NY Roots and carbon tracking, we champion transparency, waste reduction, and local sourcing. Affordability initiatives like Swipe Out Hunger and microgrants ensure every Bearcat thrives. Together, we’re building a dining experience that fuels progress and community.
GOVERNOR HOCHUL’S EXECUTIVE ORDER 32 SETS a bold challenge: make New York’s food system stronger and keep dollars local by sourcing more homegrown products. The goal? State agencies will buy 30% of their food from New York farmers within five years—fueling local economies and securing a farm-totable future.
NY Roots is Sodexo/BUDS’ way of bringing this vision to life. In partnership with Taste NY, we’re growing local sourcing, supporting small producers, and connecting students to the flavors of New York. Guided by university leadership and a diverse advisory board, NY Roots delivers sustainability, collaboration, and real impact. And we’re making it fun! A vibrant marketing campaign will spread the word, and new products—created with a regional food hub will showcase Binghamton’s role in championing local agriculture.
We are targeting a 1–2% annual increase in local sourcing within the dining program. To support this, our campus executive chef and Sustainability team will hold monthly meetings, using a Power BI dashboard to identify opportunities to transition everyday products to local alternatives.
01
Wellness...Gamified
BUDS will enhance our partnership with Binghamton University’s B-Healthy Department by launching a gamified wellness rewards program that makes healthy choices fun, trackable and rewarding for students, faculty, and staff through a B-Healthy app. The B-Healthy App would serve as an interactive campus-wide platform, including a userfriendly hub to track progress and earn rewards. Participants can collect points by making healthy dining choices, attending wellness events, and completing other campus activities, unlocking perks such as free beverages, discounts, or exclusive experiences.
02 03
Coming Soon to Binghamton: The Binghamton SIP CLUB!
Get ready to sip sustainability! This school year, students voted on their favorite mug design and the winning look will debut on our brand-new reusable SIP CLUB mugs. With a one-time purchase, students can enjoy exclusive perks while helping us reduce single-use waste and make a big impact on campus sustainability.
Student Employees and Intern Demo Day
Sodexo will co-create a signature “Demo Day” innovation pitch competition, held once a year, where students present their new ventures in a high-energy showcase with a panel of judges and attendees. Demo Day will offer winners the opportunity to pilot their innovations in real-world dining environments, like BUDS, with Sodexo providing mentorship and event support, and piloting opportunities for winning ideas. Demo Day supports student success, elevates Binghamton's entrepreneurial ecosystem, and facilitates early access to bold, student-driven ideas that shape the future of campus dining.
RECIPES from HOME
NAME OF RECIPE
Charles County Crab Imp ial
MEGAN GORSKI, IT MANAGER
INGREDIENTS
NAME OF REC IPE
Zu a Toscana
TOM LASARO, RETAIL MANAGER
INGREDIENTS
1 lb bacon, cooked and crumbled Italian sausage, browned and drained chicken stock minced garlic medium onion, diced large potatoes, peeled and cubed 12oz can full fat coconut milk, refrigerated kale, diced 1 lb
INSTRUCTIONS
1 c 1 c 1/2 c
1 lb jumbo lump crab meat cream red and green peppers, chopped bread crumbs
1 t 1/2 t 1 T
Worcestershire sauce
dry mustard vinegar butter
1 T salt & pepper dash clam shells
INSTRUCTIONS
Melt butter. Add cream, salt, pepper, dry mustard, Worcestershire sauce, and vinegar.
When thoroughly mixed and heated add the chopped red and green peppers and bread crumbs. Remove from stove.
Add jumbo lump crab meat slowly. Mound high on shells. Sprinkle with bread crumbs.
Bake 350° for five to 10 minutes or until slightly brown.
NOTES
This is my grandmother's recipe. She was from Baltimore MD area and brought this recipe with her when she moved to Pennsylvania.
Place half cooked crumbled bacon into crock pot. Save other bacon for topping.
Add Italian sausage, chicken stock, garlic, onion, and potatoes. Cover and simmer on low 6 to 8 hours until potatoes are tender.
Remaining 30 minutes, add kale, remaining 5 minutes add only solid white cream from coconut milk. Let cream heat through soup for 5 minutes.
Serve with remaining crumbled bacon.
NOTES
Rich soup filled with potatoes and sausage. Dairy free. Serves 6.
SUSTAINABILITY
EATERNITY CARBON EMISSIONS MENU LABELING INTRODUCED IN RESIDENTIAL DINING MENUS
We will launch a carbon emissions labeling program in each dining hall by fall of 2026 to help Bearcats make informed, sustainable dining choices. In partnership with Eaternity (our collaborator since 2016), we’ll track, measure and communicate the environmental impact of menu items supporting Binghamton’s broader carbon reduction goals.
SITE ENGAGEMENT ASSESSMENT TOOL
The Site Engagement Assessment (SEA) is an interactive sustainability tracking tool that delivers a quarterly performance dashboard with data on bestpractice adoption and next-step strategies to reach sustainability goals. Data is collected across eight key areas: waste (organic and nonorganic) management, energy management, water management, sustainable eating, responsible sourcing, diversity, equity and inclusion, and stakeholder engagement. Managers can share their performance, benchmark against peers, and access corporate responsibility resources. Site managers and support staff can download shareable reports, review KPIs in each category, and create sitespecific action plans to enhance positive impact in partnership with Binghamton University.
GROWING WHAT’S NEXT IN SUSTAINABILITY
Chris and the BUDS team will continue to explore opportunities for additional initiatives in collaboration with the Office of Sustainability. Specific areas of focus include:
Expanded Compost Reuse – Identifying additional applications for compost on campus, with an emphasis on student-led gardening and sustainability projects.
Reusable Container Innovation – Actively using OZZI containers while exploring Topanga ReusePass as the next generation of sustainable, reusable container solutions.
ENHANCED FOOD RECOVERY
Binghamton has partnered with the Food Recovery Network (FRN) for over a decade, with recovery briefly paused during the pandemic. Last year, we reenergized the program, achieving a 50% year-over-year increase in donations. Year one will build on this momentum with our Enhanced Food Recovery Implementation Plan, focused on:
Expanding recovery beyond the single dining location that currently accounts for 80% of donated food by improving staff engagement across all five primary dining locations.
Leveraging a dedicated Food Recovery Intern (one of four sustainability interns) to lead program growth and coordination.
Partnering with FRN’s student leadership to increase volunteer involvement.
Continuing to collect leftover catering food, packaged into frozen meals available five days a week at the campus pantry.
Your PEOPLE, Your COMMUNITY
Internships That Open Doors
Through BUDS, Bearcats gain access to real-world internship opportunities that blend hands-on learning with meaningful connections. Interns build networks with peers and Sodexo leaders alike, relationships that often lead to career opportunities after graduation. By offering practical experiences rooted in community, we help students grow their skills and shape their future. Proposed internships include:
Marketing Internships (9): Gain hands-on experience in marketing campaigns, goal setting and financial tracking.
Dietetics Internships (5): Help students make informed dining choices and help the operations team with the implementation of health and wellness events.
Culinary Externships with Culinary Institute of America (4 externs on rotation three times a year): Work closely with our culinary team and are provided with job opportunities in the future.
Enhanced Food Recovery
Binghamton has partnered with the Food Recovery Network (FRN) for over a decade, with recovery briefly paused during the pandemic. Last year, we re-energized the program, achieving a 50% year-over-year increase in donations.
Sustainability Internships (4): Work on campus sustainability initiatives like sourcing local ingredients and reducing waste.
Technology Internships (3): Learn about and support integration of multiple technologies on campus that streamline and connect the dining experience.
Last year, Sustainability Manager Chris Harasta, together with more than 150 volunteers, collected over 35,000 pounds of mixed items through the MOP, food being the second category by weight. More than 30 nonprofits benefited from these items at no cost.
New! Global Internships: New program that provides two internships annually to Binghamton students at one of our international locations. All expenses are covered by Sodexo.
Move Out Project Expansion
Finally, we will expand the Move Out Project (MOP) by launching a best-practice handbook for other institutions, establishing Binghamton as the gold standard for waste diversion during move-out. With BUDS’ strong relationship with MOP, this expansion reinforces both student leadership and the campus’s broader sustainability profile.
Residence Life Collaboration
We collaborate with Residential Life staff to strengthen connections with the residential community, support initiatives like Move For Hunger, and improve communication through regular updates and tailored programming:
RA Community Preview: Monthly meals where RAs sample menus and provide feedback
@ResLife & @BingCampusFood Series: Social media posts with updates, wellness info and giveaways
Resident Assistant MYDTXT: Dedicated channel for timely RA updates
Student Culinary Council (SCC)
The SCC provides a monthly forum for students to give feedback, test products and preview programs. The council influences BUDS by:
Shaping the Experience: Suggest menu and service improvements
Engaging with Leaders: Collaborate with student leaders and BUDS management
Testing Innovations: Try new items before campus-wide rollout.
Super Sample Wednesdays: Continue to host biweekly tastings so SCC input can directly influence menu offerings and dining events.
Culinary MakerSpace:
A CREATIVE HUB FOR STUDENT FOOD INNOVATION
BUDS will transform the MakerSpace into a vibrant Innovation Kitchen—a hub for culinary creativity and student growth. More than chef demos or teaching kitchens, this space will capture the authentic tastes of campus by testing family recipes, elevating cultural flavors, and weaving them into our menus. It will host etiquette classes, collaborative cooking shows with campus media, and cross-disciplinary projects that pair culinary presentations with photography and marketing students to produce compelling food imagery and campaigns. A dedicated blog, linked through our dining site, will showcase this work, positioning the Innovation Kitchen as the campus center for authentic food innovation.
SCC Evolution: Shaping the Future of Dining
As campus ambassadors, the SCC plays a vital role in shaping the future of dining at Binghamton. Partnering with BUDS chefs in the MakerSpace, members will bring authenticity and cultural integration to life through “Taste of Home” events, where family recipes are tested, shared, and featured in dining halls. Working with the Innovation Kitchen, the SCC will pilot diverse dishes, test new products and services, and provide real-time feedback to operations teams. This transforms the SCC into a living lab for innovation— ensuring dining reflects the community’s unique tastes while serving as a launchpad for creative ideas before full-scale implementation.
