重口味SM

What鈥檚 new in food at U of T? Explore new dining options across the three campuses

From produce grown on campus to dishes inspired by global cuisines, U of T students have a bounty of choice when it comes to food options
sushi plates being served at UTSC

Sushi is one of several freshly prepared and culturally diverse dishes that  U of T students can indulge in at Food Services locations and retail outlets on the three campuses (photo by Don Campbell)

The 重口味SM 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鈥檚 never been a better time to chow down on U of T鈥檚 three campuses.

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

U of T Scarborough: New offerings at Harmony Commons
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Left: Tony De Gregorio and Todd Wadsworth make gnocchi. Right: A chef at the fresh pasta station (supplied images)

At U of T 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).

鈥淲e really strive to use fresh and made-to-order ingredients,鈥 says Todd Wadsworth, food services co-ordinator of Food Partnerships at U of T 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 鈥 courtesy of Lyrata Inc., . 

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The salad station at Harmony Commons dining hall (supplied image)

鈥淚t鈥檒l be grown, harvested [inside the dining hall] and flipped over to the kitchen where they鈥檒l wash it and then it will be put out onto the salad station,鈥 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 鈥 all of it livestreamed on YouTube.

The guiding principle? 鈥淚t鈥檚 not just a meal plan, it鈥檚 an experience,鈥 De Gregorio says.

U of T St. George: Rotating menus and authentic dishes  
people in line examining the food options at Robarts dining hall
New concepts on the second floor of Robarts Library include Foodie Finds and Chef's Corner (photo by David Lee)

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

Jaco Lokker, U of T鈥檚 director of culinary operations and executive chef, says Foodie Finds 鈥 which will also be introduced in residences at New College, Campus One and Chestnut 鈥 responds to a growing demand for variety and authenticity. 鈥淏y developing smaller menus and rotating them frequently, we鈥檙e able to introduce fresh and culturally diverse foods to our locations,鈥 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鈥檚 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.

鈥淲e do a lot of research,鈥 he says.

Meanwhile, Food Services has rolled out a new allergen and food intolerance identifier , making it easier for students and U of T 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.

U of T Mississauga: Pizza, sushi and late-night snacks
3 photos showing the various food options available at UTM Davis building
 UTM Davis Building food options (suppplied images)

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

鈥淚n 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,鈥 says Megan Evans, U of T Mississauga鈥檚 assistant director of hospitality operations, Hospitality & Ancillary Services.

The Oscar Caf茅 in Colman Commons is introducing the first-ever Rawcy鈥檚 Late Night Eats menu, named in honor of U of T Mississauga鈥檚 mascot, Rawcy (pronounted 鈥淩ocky鈥) 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 鈥 and Roman-style pizza, sold by the square.  

For a quick bite, the Fair Trade Caf茅 now offers an expanded selection of grab-and-go bakery items including stuffed croissants, pre-made breakfast sandwiches and muffins 鈥 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鈥檚 frozen yogurt machine in the Communication, Culture and Technology building.

鈥淲ith a variety of made-to-order and grab 鈥榥鈥 go options available, students and the UTM community are able to choose and customize their dining experience to best suit their needs and schedules,鈥 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 U of T 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.

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