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 wins the Grand Prize for the 2024 NACUFS Nutrition Award! BC Dining's Nutrition Navigators peer mentorship program was recognized as an outstanding nutrition and wellness program implemented in college dining to serve a dynamic student population with changing needs. Nutrition Navigators connects first-year and/or transfer students with food allergies, celiac disease, and other medical nutrition needs with upperclassmen who have navigated BC Dining with similar nutritional needs.
NACUFS also awarded BC Dining Bronze for their Sustainability Award in Waste Reduction. This award recognizes the initiatives taken by both front- and back-of-house waste reduction with suppliers and procurement. This accomplishment would not have been possible without efforts from our Sustainability team, which promotes Green2Go, Choose2Reuse, and educates students on the benefits of reducing single-use disposables, recycling and composting, and reducing waste.
BC Dining's Administrative Dietitian, Christina Karalolos, MS, RD, LDN, was selected as AllerTrain's Best Food Allergy Champion for Universities. Dedicated to keeping students safe and well-nourished, she developed the innovative Nutrition Navigators program, which matches upperclassmen with allergies or dietary restrictions with underclassmen with similar eating restrictions. This mentorship program made this transition easier for first-year students and will continue to run this school year.
Out of the hundreds of colleges reviewed on the Spokin app, BC Dining ranked #12 with dedicated allergen-free options, allergen menus, knowledgeable staff, and willingness to make accommodations.
On Fridays during the fall semester and twice in the spring, BC community members could purchase locally-sourced produce, baked items, and more on Corcoran Plaza.
Hosted weekly culinary demos in the main dining halls to showcase vendors that align with our FRESH criteria (Fair-trade, Regional, Equitable, Sustainable, and Healthy). Vendors included Chobani, One Mighty Mill, Equal Exchange, and more.
Expanded Green2Go reusable to-go container program to new locations and more users. To change behavior, Dining offered 10% discount with use of G2G. These efforts resulted in a 230% increase in G2G use.
The promotion of Green2Go 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. LeanPath was reintroduced in McElroy, Lyons, and Corcoran.
Added “seaweed-ish” meatballs (made from Maine sea kelp) to our menus in various on-campus dining locations. This spring, BCDS hosted an Under the Sea Showcase in which each location created a signature dish using kelp. Corcoran's Kelp Wellington was crowned the winner!
At the end of each semester, our Sustainability Team went to various residential halls to recollect plates, bowls, and silverware from dining halls.
The Nutrition Navigator program was launched to help incoming students with nutritional needs navigate the dining halls. Upperclassmen mentors were matched with underclassmen mentees to help them navigate the dining halls with food allergies.
Every week, our Nutrition team offered dietitian-approved nutrition and wellness tips through the “Wellness Wednesday” social media campaign. The team also sent a weekly newsletter to promote ways to stay healthy.
The team hosted various taste tests for new products throughout the year. These included new veggie burgers, gluten-free baked goods, nut-free desserts, and more to see what these students with dietary restrictions and/or allergies would like to see more of in the upcoming semester.
In celebration of Earth Day, our Nutrition Team provided students with kelp meatball samples during the Green Week event. Students learned about the different benefits of eating this nutrition-dense and sustainable ingredient.
Throughout April, our chefs from each location created original recipes featuring Atlantic Sea Farm's award-winning kelp. On April 23, chefs faced off at Lower Live for a showdown. Judges across campus rated each dish on taste, presentation, and creativity. The winning dish was Lower Live's Wakame Wellington.
Intern projects included:
By the numbers:
Total: 21 Interns
Gingerbread house decorating event
Alumni visit
End of the year Intern celebration
Left to right: Annie Liu, Murphy Mellows, Sage Maconga, Isabel Potter, Jane Fulton
Dorita Angelats was awarded Staff Member of the Year by the Boston College Law School
Quincy Asian Resources, Inc. (QARI) named Boston College Dining Services the recipient of the Community Partner Award. QARI's mission is to foster and improve the social, cultural, economic, and civic lives of immigrants and their families in order to benefit their communities. BC Dining is proud to partner with QARI to hire temp employees in our dining halls, thereby removing barriers and helping Asians and immigrants in need.
Sharyl Thompson
Senior Employee Relations Officer
Jacob Citron
General Manager
Sean McCormack
Assistant General Manager
Ryan Lombardi
Production Manager, Catering
Caitlin Morris
Assistant Manager, President's Dining Room
Lamar Carter
Assistant Manager
Robert Torino
Assistant Manager
Antonino Espinoza
Assistant Manager
Justin Taveras
Assistant Manager
Morgan Pelkey
Assistant Manager
