Framing the Trend: Arkansas State Dining Responds to Student Priorities

At Arkansas State (A-State) University, Sodexo’s dining program addresses wellness, food access, sustainability, and cultural connection alongside the daily task of serving meals. Each initiative reflects student priorities and connects dining with broader issues that shape campus life.

Wellness is a steady focus. Through the Mindful program, students see how food choices can reduce stress and support balance. Events put the idea into practice. A Mindful Mocktails session shared alcohol-free recipes while sparking conversations about alcohol awareness. A frozen yogurt bar combined a treat with information on nutrition, and Cram Jam during finals provided coloring sheets to help students slow down and reset.

Food insecurity remains a challenge, and partnerships help bridge the gap. Volunteer A-State redistributes unused meal swipes to students in need. Kiwibot, the campus delivery service, donates a canned good for every ten orders. Volunteer A-State also oversees the Food Recovery Program, packaging leftover food from the dining hall and delivering it to the community.

Sustainability shows up in everyday choices. The Topanga To-Go program replaces disposable containers with reusable ones. In one year, the initiative saved 3,610 containers, prevented 333 pounds of waste, and conserved 2,301 gallons of water. The numbers, posted in the dining hall, give students a clear view of their impact.

Menus reflect the cultural mix of the campus. Acansa Dining Hall offers ten dining concepts, with the international station consistently among the most popular. Rotating cuisines introduce new flavors while giving international students familiar tastes from home.

Survey results highlight the importance of these efforts. In 2024–2025, seventy percent of students said they were looking for community, and eighty-four percent valued a welcoming atmosphere. More than half identified the dining hall as a key place to connect with friends. In a national survey of over twenty thousand students, ninety-three percent listed food options among the top three non-academic factors in choosing a school. At A-State, participation reflects those numbers: 24,492 students attended dining events last semester, and turnout continues to climb.

Innovation continues to shape the program. A new Chick-fil-A location operates entirely through kiosk and online ordering. The Simple Servings station in Acansa Dining Hall provides meals free from the nine most common allergens, available every day. The Food Recovery Program is gaining attention as a model for reducing waste while serving the community.

“A-State Dining has made me feel part of the community, not just a student stopping in for a meal. During dining events I’m always welcomed, and the energy makes the experience fun. The activities and challenges create a sense of involvement, and getting to know the employees at different food locations has given me real connections. Dining has had a huge impact on my college life, bringing me closer to others on campus,” said Avery Goldman, a student at Arkansas State.

Arkansas State Dining reflects the priorities of its students. Through wellness initiatives, food access programs, sustainability measures, and international offerings, dining has become part of how students experience campus life in full.