“We really wanted well-rounded programs that satisfied all of our criteria,” said Nina Fomufod, junior writer for The Daily Meal and author of the article. “Food mattered just as much as being sustainable.”

The list complimented MSU’s food service for using fresh, local foods from places including the Student Organic Farm and MSU Bakers.

Director of Culinary Services Guy Procopio said in an email that more than 56 percent of the supply and food budget is from regional and local sources.

“This makes sense for many reasons, including supporting Michigan agriculture, being great stewards of our environment and doing what is right for our guest, serving the freshest meal possible,” Procopio said.

Associate Director of Residential Dining Bruce Haskell said the dining halls serve more than 30,000 meals per day.

Haskell said the food service at MSU now is at a much higher level than it used to be, and the style of service has been a large factor in this change.
“(The food) used to just come out from the back; now (students) see it made in front of them,” Haskell said.

Supply chain management senior Ryan Holcomb visited the dining halls his freshman and sophomore years and said MSU offers an interesting selection of foods, including sushi at Brody Square.

“You don’t expect that in a dining hall setting,” Holcomb said. “(They have a) good variety, especially with the new cafeterias: Brody Square and (Snyder and Phillips halls).”

Haskell said he is the person who responds to comments posted to the “Talk to the food dude” on Eat at State’s website, and the remarks he receives on the site have changed over the years — there are more comments with praise for the food rather than complaints.

“‘Can we receive this more often?,’ ‘I like this,’ ‘(Have you) considered this?’” Haskell said. “(The comments are) more about what’s offered, not the quality.”