Culinary Adventure, the dining hall

I had recently read an article that the traditional model of the office cafeteria – or dining hall- is becoming obsolete, a trend accelerated by hybrid and remote work.

At Creighton, the opposite seems to be true. Colleges are transitioning to more flexible, modern food programs and here the cafeteria has adapted impressively. With so many specific dietary requirements – no flour, no dairy, no fish – the dining halls have found ways to meet my colleagues where they are, offering options.