Eat at State News

MSU Bakers Anti-Valentine's Day Cookies

Join MSU Bakers in supporting American Heart Month throughout February! For every purchase of seasonal products with a Valentine’s Day theme, MSU Bakers will donate $1 to the American Heart Association. Since initiating the campaign in 2012, the MSU Bakers team has donated more than $2,100 to heighten awareness and help fight heart disease.

Spartans, thank you for your cooperation the past few days while we worked through some modifications to our operations.

Beginning with dinner on Thursday, Jan. 31, regular hours of operation for all locations are back in effect.

We appreciate your patience and look forward to continuing to nourish you as temperatures rise!

Please click here to see an updated message from our team. Regular hours of operation resume with dinner on Jan. 31.

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Clean Plates at State audit at Case

Fall 2018 brought another successful Clean Plates at State food waste audit to each of the residential dining halls on campus. Throughout the semester, RHS Sustainability visited nine dining halls and had 11,964 patrons participate in the study, with a zero waste rate of 26%.

by Elana Lycos, sophomore, dietetics major

Grilled Jackfruit Sandwich and Baked Beans

During winter break, the Culinary Services team transitioned UP Pizzeria at Crossroads Food Court in the International Center to a new venue. QUE empowers the customer to personalize their barbecue-style entrée, choosing from 11 sauce options like BBQ chipotle and Sweet Baby Rays.

Group photos of chefs competing in the Culinary Challenge

Culinary Services chefs competed on Monday, Dec. 17 at McDonel Hall during an internal Culinary Challenge. Six team members vied for the opportunity to represent MSU at the National Association of College and University Food Services (NACUFS) Midwest Regional Conference. Competitors included:

Zucchini tomato soup, with spicy roasted sweet potatoes

by Elana Lycos, sophomore, dietetics major

Students at the Thanksgiving Day Unity Dinner

For the past 15 years, Spartans on campus have had the opportunity to gather on Thanksgiving Day and enjoy a warm meal among company. It all started in 2003 when Felipe Lopez, then an out-of-state student, invited others to join him for dinner in the East Akers lounge.

Recently, the Food and Drug Administration (FDA) and Centers for Disease Control and Prevention (CDC) began investigating a multistate outbreak of E. coli linked to romaine lettuce grown in California.