Crazy Good Food
The food is so good at UMass Amherst, we could say 'eat your heart out' to every other college in America... but we'll try to mind our manners. How good is the food? You don't need us to tell you when students and industry experts have plenty to say on the subject.
What Others Are Saying
Blue Wall wins Food Management Best Concept Award
The Blue Wall eatery was a 2015 Food Management ‘Best Concept’ winner for best renovation. Alongside the sophisticated aesthetic of Blue Wall’s recent renovation, Food Management also highlighted the extensive efforts in sustainable, healthy, and delicious dining.
June 24, 2015
UMass Dining Strikes Gold for Fifth Year in a Row at Culinary Competition
Chefs Anthony Jung, Matthia Accurso, Alanna Davies and Robert Bankert of UMass Dining competed against 21 other top culinary teams at the American Culinary Federation sanctioned competition held during the 21st annual Tastes of the World Culinary Conference.
June 15, 2015
Food options at UMass Amherst fit for gourmets
After ranking third the past three years, UMass Amherst now boasts the second-best campus food in the nation, according to the Princeton Review.
August 5, 2014
UMass Chef Wins Gold in Culinary Challenge
Matthia Accurso, chef de cuisine of retail dining, earned a first place and gold medal at both the NACUFS Culinary Challenge at Regional Conference in March and the NACUFS National Conference in July.
July 21, 2014
Hampshire Dining Commons receives Food Management's Best Concept Award
Hampshire Dining Commons was a 2014 Food Management “Best Concept” winner for best renovations. The renovations “produced not only a treat for the eyes and senses, but one that accords with campus goals on sustainability.”
June 30, 2014
UMass Dining Awarded NACUFS Sustainability Gold Award
The National Association of College and University Food Services (NACUFS) awarded UMass Amherst with the Sustainability Gold Award in procurement practices. The award recognizes and honors outstanding leadership in the promotion and implementation of environmental sustainability as it relates to campus dining operations.
May 7, 2014
The International Foodservice Manufacturers Association Awards UMass Auxiliary Enterprises’ Ken Toong the 2013 Silver Plate Award
Ken Toong received the 2013 Silver Plate Award in the Colleges & Universities category. The award program recognizes excellence in eight segments of foodservice operations across the nation.
March 1, 2013
What UMass Amherst Students Are Saying
- “Besides being a staple institution to the University itself, the DC plays a larger role through support of local produce and sourcing. It’s a model example of small community ideals...”
- “From egg white omelets, to an elaborate salad bar, to whole wheat pasta and fresh, locally grown fruit and vegetables, eating healthy had never been so easy or tasted so good.”
- “The D.C. is and always will be a large part of my college experience and so I will always think back on it fondly.”