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Throughout March, Aramark Collegiate Hospitality teams across the country are engaging students in a series of interactive programs designed to make nutrition education accessible, practical, and woven into everyday campus life. Guided by this year’s National Nutrition Month® theme, “Discover the Power of Nutrition,” campuses are pairing food-forward experiences with wellness skills-building to help students explore how nutrition supports their physical, emotional, and academic well-being.
Aramark Collegiate Hospitality reinforces this work daily through its commitment to providing nutritious, fresh, and convenient food options, supported by wellness‑focused initiatives and the ongoing development of healthy, easy‑to‑prepare recipes that reflect students’ growing demand for wholesome meals.
“Nutrition isn’t just about what’s on the plate, it’s about equipping students with the knowledge and confidence that will benefit them long after college,” said Alicia Kent, Aramark Collegiate Hospitality Regional Vice President and Co-Leader of the Aramark Health and Wellness Council. “By pairing engaging culinary activities with practical nutrition education, we’re helping students understand how food fuels their bodies, their routines, and their goals for the long run.”
Across colleges and universities in Pennsylvania, Maryland, Delaware, and West Virginia, Aramark Collegiate Hospitality teams are implementing a unified trio of experiences. These include:
- Burger Brawl, a residential dining culinary cookoff designed to highlight plant-forward burger options and engage students in selecting the winning recipe.
- DIY Vegetable Pickling Stations, where students learn the basics of pickling while discovering the versatility, nutritional benefits, and culinary uses of a range of vegetables and spices.
- TAKE15 Wellness Journals, an experience that invites students to explore mindfulness, reflection, and self-care by creating personalized journals with guided prompts and creative materials. The activity encourages students to take intentional breaks to support emotional well-being.
William & Mary
Students are participating in a month-long series of “Wellness Wednesdays”, featuring a build-your-own overnight oats bar focused on balanced fueling, and a bicycle smoothie event that blends nutrition education with physical activity. A health and wellness bingo board includes four pre-filled healthy activities—such as attending a wellness group exercise class and reading or listening to one book—alongside four spaces for students to set their own goals.
A seasonal spring cooking demonstration also featured a recipe using Virginia-grown produce to celebrate the first day of Spring while highlighting the benefits of eating in season and raising awareness of community resources such as local farmers' markets.
University of Virginia
UVA Dine’s National Nutrition Month® programming follows the annual theme with weekly interactive tabling activations built around the Eat to Thrive pillars: Stress Management, Cognitive Health, Immune Support, and Athletic Performance. Students were treated to a “Tea with the RD” event, which highlighted how nutrition supports hormone regulation, sleep, and mental resilience.
Additional activities included a Protein Power event focused on protein’s role in muscle repair and metabolic health; an overnight oats bar centered on steady glucose, healthy fats, and hydration for cognitive function; and a “spice advice” activation emphasizing herbs and spices rich in phytonutrients that support immune balance. Students are also able to participate in an Eat to Thrive Passport program, earning stamps for attending events and entering a prize drawing.
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Grand Valley State University
National Nutrition Month® kicked off at Grand Valley State University with a monthly "Build a Better Salad" feature, embracing this year’s theme. The first salad encouraged students to "Discover the Power of Greens" with a green goddess salad, followed by "Discover the Power of Grains" with a southwest grain salad.
Students discovered the "Power of Nutrition" on the go through a build-your-own grab-and-go snack pack station, where they created balanced snacks to stay fueled during midterms. During spring break, nutrition-themed trivia was held on Instagram, sharing fun facts that students may not know about nutrition and eating on campus. When students returned, an infused water pop-up station invited them to "Discover the Power of Hydration", featuring creative mix-ins and easy ideas for drinking more water throughout the day.
To finish the month strong, the on-campus dietitian hosted a special takeover of the True Balance station, showcasing her “RDN Faves” menu to highlight her favorite items (tomato dijon pot roast, smashed potatoes, and garlic broccoli), while connecting with students and spotlighting allergen-friendly meal options.
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Loyola Marymount University
At Loyola Marymount University, Aramark Collegiate Hospitality hosted a sampling event featuring high‑protein drinkable yogurts; weekly nutrition‑focused menu spotlights, such as “power up with protein”; featured menu items paired with nutrition education materials; and a collaborative video initiative with the Student Health Center and student interns aimed at debunking common nutrition myths.
University of North Carolina at Chapel Hill
Carolina Dining Services at the University of North Carolina at Chapel Hill hosted two “Dining with the Dietitian” events, which invited students to join an open table for conversation, questions, and nutrition education. A tabling event with student organizations—including the Nutrition Coalition, Carolina Cupboard, and Plant Futures—also gave student groups a platform to connect with peers and share resources.
University of Kentucky
At the University of Kentucky, UK Dining is holding a bracket-style chef tournament that concludes at the end of the month. Throughout March, UK Dining chefs compete head-to-head in eight teams of two, representing their respective locations. Each matchup features a locally sourced ingredient that teams must use in their dish of choice. Guests vote on their favorite dish, and the team with the most votes in each matchup advances to become the final champion. Each matchup is also an opportunity to promote messaging and resources related to National Nutrition Month®.
California State University, Sacramento
At California State University, Sacramento, Hornet Hospitality hosted a three‑part interactive series to help students build sustainable, energized eating habits:
- Build Your Own Chia Bowl, emphasizing fiber, healthy fats, and long‑lasting energy.
- Power Balls tasting sessions with recipes and nutrition takeaways.
- Smoothie Power‑Ups, featuring fruit‑forward blends and a “3 Truths and a Lie” nutrition‑focused game.
Hornet Hospitality is also partnering with Student Health & Counseling Services to offer Kitchen 101 cooking demos. Registered Dietitian Dr. Qiong Chen is leading sessions focused on building kitchen confidence and preparing balanced, budget‑friendly meals that fit into busy student schedules.
A Month Designed for Engagement and Learning
From hands-on food experiences to student-driven programming, this year’s National Nutrition Month® initiatives reflect the ways Aramark Collegiate Hospitality dining teams are helping students understand, practice, and enjoy the fundamentals of nutrition. Whether through an on-campus café conversation with a dietitian, a culinary competition, special menu features, a mindfulness break, or a themed educational event, Aramark Collegiate Hospitality teams are creating spaces for students to explore how nutrition can support their health and their day-to-day lives.
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