Campus Dining 2030 and Beyond - 23

Diversity,
Equity, and
Inclusion (DEI)
FOCUS GROUPS
As the population of college students, staff and employees continues to diversify, the
need increases to understand how diversity, equity and inclusion (DEI) practices can
help guide college and university dining programs to better accommodate and
integrate their changing customer base. Accordingly, the last topic of discussion
emphasized what DEI practices should look like in 2030 and beyond.
1. Programs in place to work with local minority-owned businesses
Sustainability benchmarking as a tool for institutional purchasing policies
regarding women- and minority-owned businesses
a.
2. Sense of home for international students
a. Provide ethnic cuisines
b. Engage students around the different cuisines as a way to discuss diversity
3. Vendors scored on their level of DEI
4. More and more students are focused on food as a tool to
promote social equity, safe and sustainable growing, and
affordable access
a. Addressing food insecurity as DEI
5. Part of campus culture and woven throughout
DEI will also remain a key priority through employee retention efforts, new hire
offers, and suppliers
a.
b.
c.
Recruiting women and people of color into culinary leadership positions,
reaching a wide and diverse talent pool to ensure all voices are heard
Accommodate religious and cultural dietary needs, refocusing to provide more
kosher and halal offerings
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Campus Dining 2030 and Beyond

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