Get the Dish on Campus Dining 

Discover the latest trends shaping campus dining today. From innovative programs to culinary excellence, our publications deliver insights that matter. Stay connected with industry updates, success stories, recipes and fresh perspectives on how dining deliciously transforms the college experience. 

Where Bold Flavors Meet Campus Connections

Student dining isn't just about incredible food — it's the No. 1 driver of campus engagement. Meals spark friendships, celebrate cultures and create memories. When students connect through shared experiences, they don't just succeed academically; they thrive and find their community. Our publications celebrate these unforgettable moments that matter.

One Plate and One Page at a Time 

Spark magazine thumbnail showing a happy group of students with arms around each other.

Spark 

Inside this issue

Students crave more than great food — they want moments of connection that spark belonging. More than ever, we are mindful of students’ well-being by prioritizing togetherness and fostering community. Spark Magazine explores Sodexo's student engagement strategy through healthy dining, on-trend pop-ups and campus events. Our latest issue dives into the 2025-2026 Student Lifestyle Survey and our new One & All dining brand, a student-driven program that encourages students to “come as you are.” 

Read more

See Past Editions

  • Igniting a Vibrant Student Experience 

    Check out the 2024 – 2025 issue of Spark, showcasing innovative campus dining trends and engagement programs. From a ’90s throwback celebration to virtual global adventures, this issue is all about dining that inspires and activities designed to boost student socialization, engagement and campus community building. 
    Spark magazine thumbnail showing two students smiling brightly.
    Read the issue

  • Comfort and Connection Through Food

    This 10th edition of Craft magazine celebrates meaningful campus connections through food, highlighting programs like Colorado Mesa's "Tasty Third Thursday," which partners with student groups for cultural celebrations; San Francisco State's "City Eats," showcasing diverse cuisines for inclusion; and the Global Chef program, which shares international flavors and customs, using food as a universal language to unite students worldwide.
    Craft magazine thumbnail showing an outdoor tablescape with dessert, berries and drinks.
    Read the issue

  • Inclusive Dining at the Community Table

    Belonging is a feeling created through food's power to share personal stories and histories. Sodexo's global chefs infuse meals with their cultures and experiences, creating welcoming spaces for students to connect. This Craft edition showcases innovative dishes designed to inspire comfort, friendship and new connections — offering both culinary adventures and familiar tastes of home in campus dining. 
    Craft magazine thumbnail showing colorful plates and bowls.
    Read the issue

  • Traditions Around the Table 

    Food reveals culture and heritage. This Craft edition celebrates culinary team traditions, generational recipes and how campus dining creates community. From Jamaican cooking in Boston to a Latino Melting Pot Dinner featuring Hispanic recipes from around the world selected by students and chefs, food builds universal bonds across age, culture and language, creating belonging one shared meal at a time. 
    Craft magazine thumbnail showing a rustic table with plated foods like grilled vegetables, salad and more.
    Read the issue

  • The Snackable Edition

    Take a bite of this! This edition of Craft showcases Sodexo chefs' snack-sized recipes offering big flavor potential. Small portions let guests customize and experiment, making snacking a social and joyful experience. This issue features Chinese dim sum, Hawaii's poke musubi fusion and the "rolladilla" — a quesadilla creation served on wheels. 
    Craft magazine thumbnail showing plated snacks with olives, prosciutto, cheese and vegetables.
    Read the issue

  • Plant-Forward Edition

    Our chefs champion plant-forward dining, emphasizing fruits, vegetables, grains, legumes and plant oils, for health-conscious Gen Zers. With 23% of 18-25-year-olds following vegetarian/vegan diets, this Craft edition celebrates chefs creating crave-worthy plant-based dishes from breakfast to desserts, driving campus kitchens toward sustainable food futures that benefit personal and planetary health. 
    Craft magazine thumbnail showing plant-forward ingredients like tofu, mushrooms and broccoli.
    Read the issue

  • Modern Comfort Food 

    This Craft edition explores elevated comfort classics, from plant-based desserts to globally inspired dishes like Grandma's Spätzle. Gen Z's comfort food is more global and sophisticated, blending nostalgia with modern twists and healthy ingredients. Think gourmet donuts and cupcakes, Senegalese Poulet Yassa, or gluten-free autumn muffins — all comfort and cozy in one issue. 
    Craft magazine thumbnail showing a bowl of creamy tomato soup with fresh ingredients.
    Read the issue

Celebrating Food That Transforms College Life

Our publications showcase culinary innovation, trending recipes and chef excellence that elevate the college food experience. Join us as we celebrate how food becomes the foundation for academic success, cultural connection and unforgettable college memories. 

Get in touch