In this conversation, Ken Toong, Associate Chancellor of Auxiliary Enterprises and Managing Director of UMass Dining, shares how foodservice can function as a powerful driver of student belonging, cultural exchange, and long-term well-being. Drawing on decades of experience, he explains how UMass Dining intentionally designs menus, spaces, and staffing models to reflect the diversity of its student body, using authentic global flavors as a way to help students feel at home while fostering connection and dialogue across cultures.

Toong details how destination-style dining, small-batch cooking, and student-informed menu development have replaced traditional cafeteria models, creating flexible, experience-driven environments where students can curate their own meals. He highlights initiatives such as cultural celebrations, student-led recipe collaborations, late-night dining, and live music as examples of how dining halls become social hubs that support community building beyond meals.

He also discusses the role of transparency, technology, and sustainability in modern campus dining, from detailed ingredient and allergen labeling to carbon impact metrics, waste reduction through AI-driven production planning, and an emphasis on local and ethical sourcing. Looking ahead, Toong positions dining as a strategic asset for student success, recruitment, and campus culture—arguing that when food is delicious, inclusive, and intentional, it becomes a lasting part of students’ identities well beyond graduation.