Food is critical to any student's life and college experience. It is the basic and essential ingredient that nourishes minds and bodies. It has the power to transcend linguistic and cultural boundaries, to comfort and sustain, to tell stories and to nurture strong bonds. Through Bucknell's partnership with its new dining vendor, Chartwells Higher Education, the University is exploring the many roles that food can play — as both a tool to broaden culinary horizons and promote a sense of belonging — in sustaining not only individuals but whole communities.

With the arrival of Chartwells on campus, students have access to a wide variety of new cuisines that support a more equitable dining experience. "One of the key points was looking at diversity in cuisine," says Dana Mims, Bucknell's assistant vice president of business services. "We have a really diverse body of students on campus, so it was important to us that we had a partner that could meet those needs."

Upgrades to à la carte options in the Bison Café and MacDonald Commons include Tex-Mex cuisine, Asian and Italian eateries and customizable, made-to-order meals like salads, sandwiches, wraps and burgers. The commitment to offering diverse cuisines encompasses global cultures as well as food allergies and vegetarian and vegan options. Bolstered by the belief that food serves as an opportunity for building community and advancing sustainability, the teaching kitchen will expand its partnership with the Bucknell Farm to source food locally and provide collaborative learning spaces that strengthen relationships with student cultural clubs and organizations.

In the yearlong, intensive search for a new dining vendor, Bucknell engaged with groups across campus to better understand and meet student needs. Through this collaborative process, Bucknell created a unique position: the dining liaison.

New to not only Bucknell but to the higher education landscape, the dining liaison serves several important functions. A central focus of the position is to forge connections with underrepresented student groups and organizations across campus to ensure a wide array of cuisines are represented in catered events and dining halls.

"We want to make sure students get a taste of home. No matter their background or where they come from, we want them to have access to the foods and flavors they're comfortable with," says Mims.

The dining liaison's role also includes teaching students — many of whom are living away from home for the first time — how to cook for themselves. "A big part of becoming an adult and living independently is learning how to feed yourself, so I'm offering cooking classes that teach students how to prepare and budget for meals," says Raul del Orbe, the new dining liaison. "Knowing how to take care of yourself and your peers inspires confidence in other areas of your life.”

Whether incorporating new ingredients into their routines, exploring different cultural cuisines or preparing meals for friends, Bucknell's new dining partnership offers students the tools and knowledge they need to navigate their lives beyond the classroom.