91°µÍø

Addressing Food Insecurity in Baltimore

Loyola Magazine featured an article about our partnership with Loyola's Food Eaten or Donated (F.E.D.) Club. We work with this student organization to donate leftover food to Food Rescue Baltimore located in Hampden. Read more about this initiative in Loyola Magazine.  

Black Lives Matter

🖤🖤🖤 Black Lives Matter

"We stand against racism and intolerance. We stand for inclusion and we value differences."

We at Loyola Dining are deeply disturbed by the recent events and all the occurrences of racial injustice happening in our society. We recognize there are a lot of raw emotions and reflection happening - not only for ourselves, but also our guests, our team members, and our entire community. We believe in having an environment where everyone is heard, valued, and cared for. We believe in always treating others with respect, and doing the right thing.

We join our Loyola community in solidarity and allyship. As we plan for the upcoming year and every year after, we pledge to continuously improve at putting our words into action in ways that we can continue this important conversation and commitment to inclusion. Stay tuned for more details soon as we continue our conversations and plans as a team.

Together we can do better.

Changing Appetites on Campus

The Baltimore Sun did a special education feature on Maryland University dining programs that are leading trends for student dining. Loyola Dining was featured in their "traveling Tuesday" program, which featured dishes such as our hand-rolled fresh fruit crepes to highlight France, or our beef bulgogi to highlight Korea. Also featured was Loyola Dining's commitment to local purchasing. Read more in the Baltimore Sun article (PDF) (November 2019).

Awards and Big Changes for Loyola Dining

Learn more about the awards Loyola Dining won, and the changes for the fall 2019 semester as reviewed by students in Loyola's (September 2019).

Loyola Dining Wins National Gold Award for NACUFS Local Foods Recipe Contest

Congratulations to our Pastry Chef, Elizabeth Canoles, for her recipe "Zeke's Coffee Tres Leche Cake" (download recipe card) winning a Gold Award from . The recipe features local ingredients from Zeke's Coffee, Sauder Eggs, and Cloverland Dairy.

Loyola Dining Wins National Bronze Award for NACUFS Best Retail Marketplace

Congratulations to our team at Iggy's Market, which retails both grocery items and fresh, scratch-made meals such as crab cakes (pictured with fresh asparagus and fresh-cut fries), hand-breaded chicken Parmesan, hand-tossed pizza, seasonal fresh vegetables and house-made desserts. The market section offers an assortment of grocery options such as snacks, frozen entrees, cleaning supplies, local products, health and beauty products, and staples such as eggs, milk, and bread. With a commitment to buying local, Iggy's Market purchases over 20% of their products from local businesses, vendors, and partners. Read about all the winners for the .

3 Ways the World is Flat(bread)

Flatbread Friday started in Boulder 2.0 during Spring semester of 2019. It was so popular with students that it was featured in (April 2019). Check out the barbecue chicken flatbread that was featured.

At Loyola, a little bit healthier

"Healthyish" isn't actually a word in the dictionary. But you probably don't have to look up this trendy term to get a sense of what it means.

(August 2018) or download the article in PDF form.

Boulder 2.0 Wins Honorable Mention from NACUFS

Boulder 2.0 was a new addition to 91°µÍø's campus in September 2017 with the addition of Hot Deli, Mediterranean Salad Bar and the ever-popular Sunny Side (egg station). The concept won Honorable Mention in Residential Dining Concept for the from NACUFS.

Eggs Take Center Stage with All-Day Breakfast

91°µÍø took a new approach to all-day breakfast with an egg-focused concept on their Sunny Side station in Boulder 2.0. (November 2017).

20 Bowls to Try Now

At 91°µÍø's Green Peel location, acai bowls are a quick way to fuel up for the day.

Rokerthon: Al Roker Gets to Know 91°µÍø in NBC Today Show

Al Roker got to know the campus of 91°µÍø in Baltimore. He became acquainted with some of its students and even visited the cafeteria kitchen, which serves a special breakfast from midnight to 2 a.m.! Al interviewed Parkhurst supervisor Terry Peele about the midnight breakfast! (March 2017)

Everything You Need to Know About Green Peel's New Açaí Bowls

Green Peel is now serving acai bowls. Not only are acai bowls delicious, but they are extremely healthy being that the acai berry is a considered a Brazilian superfood. Come check them out at Green Peel and try one of the six new acai bowls on the menu. (February 2017).

What's New in Iggy's Market: Locally Grown and Produced Foods

 (November 2016).