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Creating meaningful dining experiences is an important part of student life, and Aramark Collegiate Hospitality partner campuses continue to be recognized for programs that enhance the student experience through innovation, sustainability, local sourcing, and culinary excellence. Recent national awards and rankings highlight how campus dining teams are delivering high-quality food, fostering community connections, and creating memorable experiences for students.
Bison Hospitality NACUFS Grand Prize
This past summer, Bison Hospitality at Harding University earned the Grand Prize for Waste Reduction in the Sustainability Awards category from the National Association of College & University Food Services (NACUFS), recognizing its commitment to creating a cleaner, healthier, and more sustainable campus environment.
The Waste Reduction Award recognizes dining operations that demonstrate excellence in reducing waste across all aspects of their programs, including front- and back-of-house operations, supplier partnerships, and procurement practices. Award-winning programs prioritize reducing single-use disposables, expanding recycling and composting efforts, diverting waste from landfills, tracking waste data, and educating guests about reducing food and dining-related waste.
Common Market Farmer Champion Awards
By incorporating products sourced from local and regional partners, Aramark Collegiate Hospitality dining teams create meals that connect students to the communities surrounding campus while providing the fresh options and culinary experiences students increasingly seek.
That commitment to local sourcing recently earned national recognition for six Aramark Collegiate Hospitality partner campuses. Auburn University, Berry College, Clemson University, Mercer University, North Greenville University, and the University of South Carolina (USC) received The Common Market's 2026 Farmer Champion Award, which recognizes organizations that support local farmers, strengthen regional food systems, and increase access to locally sourced food.
Through partnerships with The Common Market, supported by Avendra International, these campuses source a variety of fresh ingredients from nearby farms and producers, helping bring seasonal fruits, vegetables, grains, dairy products, and other locally grown items to campus menus.
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Among the recognized programs:
- Auburn University supports nine small and mid-sized farms and producers. Tiger Dining incorporates local ingredients throughout its daily operations, bringing fresh, locally sourced food to students while supporting local businesses and agricultural communities.
- Berry College incorporates locally sourced produce throughout its dining program, featuring seasonal fruits and vegetables across campus dining locations.
- Clemson University sources products from more than 20 local farms and producers, with local ingredients featured throughout its dining program, including the university's popular Clean Eats stations.
- Mercer University and North Greenville University were also recognized for their ongoing investment in local agriculture and commitment to serving fresh, locally sourced ingredients to students.
- The University of South Carolina received a Silver-Level Farmer Champion Award for significantly increasing its purchases from local farms. Through Carolina Food Co., the university supports 25 regional farms and producers. Students engage directly with local sourcing through the Healthy Carolina Farmers Market, where chef-inspired samples featuring locally sourced ingredients help connect students with the farmers and products that appear in campus dining locations.
Aramark Collegiate Hospitality’s focus on exceptional dining experiences has also been recognized nationally by The Princeton Review. Three Aramark Collegiate Hospitality partner campuses were recently named among the publication's top colleges for campus dining:
- Fairfield University
- James Madison University
- Bennington College
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