We envision being a top University dining program by nourishing the body, mind, and spirit of our students to help them reach their full potential to address the world's most urgent problems.
BC Dining's mission is to nourish the BC Community to foster community, dialogue, and life-long friendships by providing delicious and healthy food in a welcoming environment.
Our Core Values
BC Dining’s Dosa Dilla recipe was awarded Bronze for the Best Local Foods Recipe by the Natiional Association of College and University Food Services. This biennial contest celebrates institutions who use locally produced foods in their menus. The quesadilla-inspired dish features local wild mushroom, tomato, and goat cheese wrapped in a whole-wheat dosa.
Due to efforts including FRESH purchasing initiatives, partnerships with local vendors, and commitment to sustainable sourcing, the National Association of College and University Food Services awarded BC Dining Silver for their Sustainability Award in Procurement Practices.
BC Dining's kelp-based Seaweedish Meatballs was awarded Food Management’s Best Concept award for Sustainability which recognizes innovative thinking in on-site food services. Evaluation includes judging creativity and effectiveness of the program.
One of BC Dining’s partners, Fill it Forward, recognized BC Dining for making an impact on people and the planet through the power of reuse. This recognition was due to the work of our Sustainability Team and their Choose2Reuse program at Boston College.
On Fridays during the fall semester, BC community members could purchase locally-sourced produce, baked items, and more from the Farmer’s Market.
Our main dining halls hosted weekly culinary demos showcasing vendors that align with our FRESH values. Partnerships included Brekki Overnight Oats, Cedars, Equal Exchange, and others.
With the goal of reducing packaging waste across campus we launched Green2Go, a reusable to-go container program. With the Fill it Forward app, the BC Community can track their environmental impact and contribute to charities supporting water access.
The promotion of Green2Go has allowed students to leave our dining halls with leftovers. Plus, every kitchen and dining location on campus has a composting bin for all food waste.
In partnership with North Coast Seafoods, the BC community has enjoyed the addition of “seaweed-ish” meatballs made from Maine sea kelp to our menus in various on-campus dining locations.
At the end of each semester, our Sustainability Team went to various residential halls to recollect plates, bowls, and silverware from dining halls.
Our Nutrition Team hosted an Olive Oil Sampling and designed a social media campaign highlighting this versatile ingredient.
Our Nutrition team hosted focus group meetings for individuals with allergies, gluten-friendly, and vegan/vegetarian dietary restrictions to provide the opportunity for students to connect with each other, speak to dining executives, and learn about our available options.
On February 27, BC Dining partnered with UHS dietitian, Maura Donovan to spotlight ED awareness. They handed out pins in honor of ED awareness and answered questions from students and staff.
In celebration of Earth Day, our Nutrition Team participated in Boston College’s Green Week Fair, providing students with colorful fruit samples and education about the different benefits of eating a variety of fruits and vegetables.
To celebrate National Whole Grains Day, our Nutrition Team hosted a tasting of a delicious spiced millet salad. We also hosted trivia, passed out recipes, and gave away samples of 8 Acres bars.
To celebrate National Nutrition Month, we featured different dietitians across campus, evidence-based resources, and other tips on our social media channels. Christina also was available for "Ask the Dietitian" at tabling events at McElroy and Stuart.
As of January 1, 2023, sesame was added to the Major 9 Allergens. BC Dining has been labeling sesame as an allergen and updated allergen posters throughout all the dining halls.
When BC Dining and it's seafood distributor North Coast Seafoods introduced local, sustainable kelp to its menu, Research Professor Kurt Straif was more then willing to give it a try. Professor Straif invited Chef Andrew Wilkinson of North Coast Seafoods, BC Dining's Director of Food and Beverage Frank Bailey, and the CMO of Atlantic Sea Farms to speak to his Global Public Health Class on the health, economic, and environmental benefits of kelp.
Intern projects included:
By the numbers:
Total: 26 Interns
Holiday cookie decorating event
Alumni visit
End of the year Intern celebration
Left to right: Victoria Newton, Merritt Hall, Natalie Sill, Joelle Sugianto, Julie Vu, Brian McConnell (not pictured: Haoyu (Leo) Wang, Runzi Cheng, Madigan Wade)
Gloria Garcia Revolorio - Winner of the Mary Kay Waldron Award (Ever to Excel Awards Ceremony
Charles Lafontant finalist for Stars of the Industry Award - dishwasher category.
Alexandra Ouzounidou earned a B.A. in Corporate Systems
Nixon Scutt earned a B.A. in Corporate Systems
Christina Karalolos, MS, RD, LDN
Administrative Dietitian
Phyllis Kaplowitz
Executive Chef
Megan Hale
Production Manager
Greg Gamwell
Production Manager
Frank Neugebauer
Production Manager
Erica Dirk
Assistant GM
Hayley Lemke
Assistant Manager
Justin Barnard
Assistant Manager
Adam Eaton
Assistant Manager
Marco Ponce-Felix
Assistant Manager
Nick Canzoneri
Assistant Manager
Rebecca Salame
Assistant Manager
