Global Flavors Program
2025-26 Dining Year In Review
Our Vision
We envision being a top University dining program by nourishing the body, mind, and spirit of our students to help them reach their full potential to address the world's most urgent problems.
Our Mission
BC Dining's mission is to nourish the BC Community to foster community, dialogue, and life-long friendships by providing delicious and healthy food in a welcoming environment.
Our Core Values
Phyllis Kaplowitz Wins NACUFS Northeast competition and earns gold medal from the American Culinary Federation (AFC)
BC Dining Executive Chef Phyllis Kaplowitz's seafood noodle bowl wins NACUFS regional competition to move on to compete in the national conference in New Orleans on July 15, 2026.
Phyllis Kaplowitz earns an AFC Gold Medal and wins third place at the national NACUFS Culinary Competition
More than 30 collegiate chefs competed in six regional contests, with each regional champion advancing to nationals. On July 15, Executive Chef Phyllis Kaplowitz placed third overall and received an ACF gold medal at this highly competitive national stage.
Legal Grounds wins NACUFS 2026 Retail Sales: Marketplace of the Year (SILVER)
Awarded to outstanding marketplace concepts, Legal Grounds on the Newton Campus is a reliable hub for law and first-year students to refuel throughout their day.
96
Dining Specials & Events
6
Global Flavors Takeovers
16
Nutrition Events
6
Culinary Showcases
38
Pop-Up Events
42
Sustainability Events
Fall 2025
- September
- Global Flavors Cuban American Student Association Takeover
- BBQ on the Patio
- Fall Patio Pop-Up
- Latin Heritage Festival
- October
- Harvestfest
- Shipping Up to Boston Showcase
- Diwali Night
- SEASA Takeover
- Cupcake Decorating Pop-Up
- November
- Global Flavors Armenian Club Station Takeover
- Native American Heritage Culinary Showcase
- CAB Jazz Night
- Friendsgiving Dinner in FDR
- December
- Holiday Market at Lower
- Winter Wonderland Culinary Showcase
- Asian Caucus International Street Food Pop-Up
- President's Christmas Party
Spring 2026
- January
- Phillipine Society of BC Global Flavors Tasting
- Student Manager Dinner
- Super Bowl Packages
- Firepit Marshmallows at Brookline
- February
- Celebrating Black History Month
- Lunar New Year Culinary Showcase
- Galentine’s Brunch
- Super Bowl & Olympics Celebrations
- March
- Barista Competition
- Sun Noodle Takeover
- Green and Grain Station Launch
- Phillipine Society Station Takeover
- Night In Milan Culinary Showcase
- April
- Earth Week at McElroy
- World Cup Culinary Showcase
- Lobster Roll Pop-Up/Ballpark Celebration at Lyons
- Marathon Monday
- May
- St. Francis Food Delivery
- Finals Relaxation Events
- Commencement
- Reunion
Sustainability Initiatives
Farmers Markets
Offering the BC community locally-sourced produce, baked items, and more on Corcoran Plaza and the Brookline Campus on Fridays.
Weekly FRESH Demos
Weekly culinary demos showcasing vendors that align with our FRESH criteria (Fair-trade, Regional, Equitable, Sustainable, and Healthy).
Green2Go
Continued adoption of Green2Go reusable to-go containers, resulting in over 130,000 containers saved from landfills.
Food Waste Management
BCDS uses front and back-of-the-house food waste programs, plus student and employee outreach to meet its sustainability goals.
Earth Week
Week-long Earth Week celebration that included tastings, movie night, farmers market, and special Sustainability Dinner.
Menus of Change Dinner
Last fall, we joined colleges nationwide for MCURC Day, serving up special plant-forward, climate-friendly dish.
Nutrition Initiatives
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Harverst Allergen-Free Dinner
Stuart hosted a full dining hall takeover where every station featured delicious, Fall‑inspired recipes made without the Top 9 allergens and gluten. This included the Autumn Harvest Bowl–a base of quinoa and brown rice with roasted squash and sweet potatoes, and a choice of apple cider chicken or spiced chickpeas. Students could finish their bowl with pumpkin seeds, vegan feta, and a drizzle of homemade cranberry‑balsamic dressing—all served over a bed of mixed greens.
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Nutrition Education
Every week, our Nutrition team offered topical, dietitian-approved nutrition and wellness tips through the “Wellness Wednesday” social media campaign.
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Nutrition Events
Our nutrition team hosted wellness and nutrition events throughout the year, including Wellfest, Halloween Nutrition Tricks and Treats, Finals Relaxation events, Heart Health Month, Eating Disorder Awareness events, and a screen-free dinner in collaboration with Campus Ministry.
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Allergy Champions
BCDS launched a new Allergen Champions program to help students with allergies navigate the dining halls. Allergy Champions identified themselves with a pin to encourage students to ask questions about the menu.
Student Events & Programs
To highlight the cultural diversity at BC, Dining collaborates with student groups to design special menus. Video
Cooking Classes
Chefs hosted cooking classes with student groups on how to make Risotto, Pizza, and Chips & Dip.
Ramadan Meals
In collaboration with MSA, BC Dining ensured locations followed meal standards for Ramadan, including Suhoor meals and snacks.
Cultural & Religous Meals
Working with BC Hillel, meal options were available to students observing Passover, Yom Kippur, and Rosh Hashanah.
Dining Advisory Board
Twice a semester, we invite student representatives to ask questions and provide input to help us better serve our community.
Year-End Point Drive
BC students helped purchase ingredients with unused meal plan funds to support St. Francis House in Boston. This year, BCDS purchased and delived over 6,000 lbs of much-needed breakfast and lunch items.
Boston College Hosts NACUFS Engage: Northeast Regional Conference
NACUFS Engage brings campus dining professionals together for a focused, one-day regional experience designed to spark conversation, share practical ideas, and strengthen connections across the Northeast. This event featured presentations from BC Faculty and BC Dining staff, and culminated with a Culinary Challenge with six competitors from institutions across the Northeast.
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2025-26 Graduating Senior Interns -
End-of-year celebration
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First Annual Dining Student Formal
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Interns tour bakery
Intern projects
- Unit marketing audit and support
- Social media engagement and growth
- FRESH demos
- Farmers Market
- Photography and video
- Green2Go
- Choose2Reuse
- Student engagement tabling events
- Nutrition events
- Menu audits
- Award submissions
- Research and analysis
- Newsletters
- Graphic design
By the numbers
- Marketing Interns: 10
- Sustainability Interns: 4
- Nutrition Interns: 3
- HR Interns: 3
- Total: 20 Interns
Employee BBQ
Employee Appreciation Day
Employee Holiday Party
Employee Council meetings
Monthly Shout Outs
Senior Leadership Retreat - Connors Center
Leadership Outing - Sysco (January)
Dining Recruiting By the Numbers
2025-2026
392
Total Interviews
51
Benefited employees hired
1160
BC Students hired
109
Temps hired
4
Culinary interns
80%
Internal hires
25
Temps promoted to full time
17
Internal promotions
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