Skip Navigation
MarylandToday

Produced by the Office of Strategic Communications

Subscribe Now
Campus & Community

From A La Carte to Mocha Turtle Tarts

How Dining Services Dished Out Fall 2020

By Lauren Brown

Illustration of fruit, a burger, cookies

Infographic by Valerie Morgan

Infographic by Valerie Morgan

The experience of dining on campus this academic year flipped as completely as a Testudo-shaped waffle maker. 

Under the previous “unlimited access” model at Maryland, students are asked not to take food from the dining halls. But under new health guidelines instituted before the fall semester amid the coronavirus pandemic, students are required to do just that in the opening weeks. 

Rather than wait outside to enter Terps basketball games, students now line up outside The Diner on days when chicken tenders (aka “tendies”) are on the daily “Terrapin Favorites” menu. 

And who would have imagined making reservations to eat at Chick-fil-A in The Stamp? 

Dining Services has had to dish up some creativity to keep students and its staff healthy “4 Maryland” from starting the semester as carry-out only to keeping students distanced when dining halls are open. 

And while fewer students living on campus means fewer students on dining plans—volume is down two-thirds from last year—the effort is as big as ever.  

They’ve developed decadent new desserts (chocolate truffle pastries, raspberry delice, caramel mocha turtle tarts!), held free pop-up events with the Green Tidings mobile food truck, and organized crowd-pleasers like Sundae Night. 

Want a serving of how Fall 2020 looked in dining? Enjoy. 

Fun Food Facts: Dining Services in Fall 2020. Boxed meals served in resident dining halls: 467,644. Fresh fruit served: 259,294 whole fruits. Percentage of meals served from each dining hall: 251: 17.47%. North: 50.11%. South: 32.42%. Hours open each week at dining facilities: Convenience shops: 316. Dining halls: 280. Most popular franchise option in the Stamp: Chick-fil-A. Scoops of ice cream served at the Dairy: 5,500 (about 200 3-gallon tubs). Customers of Green Tidings mobile dining food truck: 150-200 each day of operation. Food distributed by Campus Pantry: 60,000 pounds. 61 UMD community members performed about 472 hours of volunteer service for Fall 2020. Terp Farm harvest: 15,000 pounds of produce. Most donated to Campus Pantry or Christian Life Center in Riverdale for distribution. Cookies baked: 43,178 at the Maryland Bakery.

Tags:

Food

Maryland Today is produced by the Office of Strategic Communications for the University of Maryland community weekdays during the academic year, except for university holidays.