NON-STUDENT EMPLOYEES Mean [1=Least important; 7=Most important] Considers international students from different counties when designing menus Addresses food insecurity for themselves and/or their colleagues Helps students from different cultural backgrounds feel at home in the dining commons Recruits and retains women in culinary leadership positions Recruits and retains people of color in culinary leadership positions Reaches a wide and diverse talent pool when recruiting to ensure all voices are heard Undertakes DEIB initiatives Works with women-owned businesses Works with minority-owned businesses Only partners with vendors that have DEIB programs 6.45 6.4 6.35 6.35 6.35 6.3 6.25 6.2 6.05 5.8 Respondents highlight the value they place on DEI initiatives in their university's foodservice. The most important aspects are making international students feel at home and including them in menu design, alongside recruiting diverse leadership in the culinary team-all with mean scores above 6.30. Collaboration with minority- and women-owned businesses, as well as broad DEI efforts, are also important with means above 6.0. Addressing food insecurity and partnering with vendors that support DEI are similarly prioritized, indicating a strong preference for inclusive and equitable workplace practices. 66