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The University of Toronto is introducing a range of new dining experiences across its three campuses this fall.

From late-night bites to authentic dishes and healthy grab-and-go options, there’s never been a better time to chow down on ����ֱ��’s three campuses.

Here are just some of the new menu items, concepts and programs that ����ֱ�� students can expect to find this fall:

����ֱ�� Scarborough: New offerings at Harmony Commons

At ����ֱ�� Scarborough, to the Harmony Commons dining hall offer students fresh, made-to-order options and an enjoyable dining experience.

They include a made-to-order pasta station and self-serve machines that dispense everything from sushi to slushies (with chefs preparing the pasta and sushi behind the scenes).

“We really strive to use fresh and made-to-order ingredients,” says Todd Wadsworth, food services co-ordinator of Food Partnerships at ����ֱ�� Scarborough.

He adds that the new machines will make the process of serving 1,200 meal-plan students faster and easier.

Students will also benefit from fresh produce grown in the Harmony Commons dining hall across from the salad station – courtesy of Lyrata Inc., . 

“It’ll be grown, harvested [inside the dining hall] and flipped over to the kitchen where they’ll wash it and then it will be put out onto the salad station,” says Wadsworth, noting that he and Assistant Director Tony De Gregorio both have culinary backgrounds and are passionate about food.

Upcoming projects include a tri-campus cooking competition and cooking demonstrations in partnership with the culinary programs at Centennial College and George Brown – all of it livestreamed on YouTube.

The guiding principle? “It’s not just a meal plan, it’s an experience,” De Gregorio says.

����ֱ�� St. George: Rotating menus and authentic dishes  

Robarts Library is no longer just a hub for knowledge, it’s also a place for gastronomic exploration thanks to two new pop-up menu concepts offered by Food Services – Foodie Finds and Chef's Corner, both located on the second floor of the Robarts Library.

Jaco Lokker, ����ֱ��’s director of culinary operations and executive chef, says Foodie Finds – which will also be introduced in residences at New College, Campus One and Chestnut – responds to a growing demand for variety and authenticity. “By developing smaller menus and rotating them frequently, we’re able to introduce fresh and culturally diverse foods to our locations,” he says.

The menu at Foodie Finds also features poutine, mac and cheese, tacos, baked potatoes and more, offering students different culinary styles and comfort foods they love.

Chef’s Corner will host pop-up menus inspired by global cuisines, cycling through dishes every two to four weeks.

Lokker says his team is excited to develop menus that explore regions such as Brazil, Peru, Argentina and others by using authentic ingredients that honour the cultural roots of each dish.

“We do a lot of research,” he says.

Meanwhile, Food Services has rolled out a new allergen and food intolerance identifier , making it easier for students and ����ֱ�� community to make informed dietary choices.

Food Services is also expanding a pilot project called Spaces and Experiences Foodies that will allow students to contribute to the development of future menu items on the St. George campus. Students can find more details on the and on their .

Students can skip the line by ordering through and at kiosks at the retail food locations to take advantage of the new culinary offerings on campus.

����ֱ�� Mississauga: Pizza, sushi and late-night snacks

At ����ֱ�� Mississauga, the new additions to the campus food scene are convenient, freshly prepared and, of course, delicious.

“In partnership with our food service provider, Dana Hospitality, we are proud to offer our UTM community a variety of menu choices with a focus on being made from scratch and inspired by fresh ingredients from local suppliers and our very own UTM Farm,” says Megan Evans, ����ֱ�� Mississauga’s assistant director of hospitality operations, Hospitality & Ancillary Services.

The Oscar Café in Colman Commons is introducing the first-ever Rawcy’s Late Night Eats menu, named in honor of ����ֱ�� Mississauga’s mascot, Rawcy (pronounted “Rocky”) the Eagle, featuring a variety of pub fare and other fan favourites, while over at the Davis Food Court, Fresh Baked out of the Oven now includes more than just pizzas, introducing other options from cheese bread and baked pasta to calzones and dessert pizza.

At the North Side Bistro, a new Italian hot table will serve a variety of hot sandwiches such as eggplant parm, porchetta and meatball – and Roman-style pizza, sold by the square.  

For a quick bite, the Fair Trade Café now offers an expanded selection of grab-and-go bakery items including stuffed croissants, pre-made breakfast sandwiches and muffins – all of which can be warmed by staff upon request.

Two other new developments: Ah-So Sushi will now be available at various locations across campus and there is a new Reis & Irvy’s frozen yogurt machine in the Communication, Culture and Technology building.

“With a variety of made-to-order and grab ‘n’ go options available, students and the UTM community are able to choose and customize their dining experience to best suit their needs and schedules,” Evans says, adding that students should also keep their eye out for new food trucks.

These exciting new offerings, coupled with existing Food Services locations and the assortment of branded restaurants, ensure that students on all three ����ֱ�� campuses have a bounty of choice. As always, students with dietary questions or concerns are encouraged to contact their dining location of interest to discuss their individual needs.