From Jan. 4-14, 2021, the Sparty's locations in Case Hall and Owen Hall will offer expanded grab and go menus. This will allow Spartans on campus to have an array of options to choose from at open retail spots. Sparty's Market is also available to students during this time frame.
Eat at State News
Spartans can find dining hours for early arrival and spring semester at the links below.
For students arriving to campus early, retail locations will be open through Jan. 14. Dining halls in Akers, Brody and Case will open on Jan. 15.
Food Allergy Research and Education (FARE) recently honored Michigan State University (MSU) with the inaugural Best Campus Dining Award. FARE strives to enhance the lives of individuals with food allergies through education, awareness and advocacy initiatives.
Dining hours for Thanksgiving weekend are available on the Eat at State website. Residential dining halls will be closed beginning Wednesday, Nov. 25 at 3 p.m.
Our partners in Residence Education and Housing Services work to promote campus safety by securing the exterior doors of impacted residence halls on home football Saturdays.
Culinary Services is reopening seating areas within residential dining halls and the MSU Union Food Court on Thursday, Oct. 22, 2020.
As fall semester begins, the Culinary Services team is excited to enhance the Combo-X-Change (CX) meal benefit program! Dining plan holders can now redeem their CX at on-campus Starbucks locations.
Eat at State is pleased to announce the launch of mobile ordering! Our new app allows you to pre-order your meal for pick up at open residential dining halls and pay with an on-campus dining plan, Spartan Cash or debit/credit card. We continue to test other dining plans as a payment option, and hope to accept them in the future.
In July, Food Management released a feature recognizing foodservice heroes across the country. Out of 23 heroes included in the article, seven are Culinary Services team members. These individuals stepped up to support students in a time of need, providing meals to those in isolation, adapting to an ever-changing environment, creating innovative meals and modes of service, and sourcing supplies in high demand.