- Gateway East and West will house a combined 720 students. There will be two residence hall coordinators and 18 resident assistants to help create a community for the first occupants, who are expected to move in by fall 2015.
- Restaurant Rotation: A new concept is coming to The Galley on College Hill called Restaurant Rotation. This concept will have four smaller concepts that will rotate out each week for a four week cycle. The Big Cheese is a gourmet grilled cheese concept. Mr. Waffles is the first chicken and waffles location at ECU. Cactus Pete’s is a spin on Senor Pee Dee’s and BBQ District will bring southern favorites to spice up the local flavor.
- Starbucks at The Wright Place will be serving warm food beginning Fall 2015, with the addition of the warming program.
- The Wedge on medical campus is introducing a newer menu. You will still be able to create your own, but now we will offer some exciting new salad options.
- All Pirate Meals will now be served with a 24oz fountain beverage.
- Reade St. Market is getting a face lift this summer!
What's happening in our dining halls?
Each month we have a variety of fun themed meals and activities in our dining halls.
8/23 Pirate Palooza - Todd Dining Hall will be closing at 3pm. Everyone is invited to the football stadium for free food and fun.
8/28 Breakfast for Dinner at Todd and West End Dining Halls: 4:30-8p
9/3 Nugget Night at Todd and West End Dining Halls: 4:30-8p
9/8 Dining Hall 101 at Todd: 11a-2p
9/10 Dining Hall 101 at West End: 11a-2p
9/17 Gateway Street Party & King and Queen of the Halls – More to come
9/21 Super Foods Super Hero Lunch at Todd: 11a-2p
9/24 Mexican Fiesta Premium Night at Todd and West End Dining Halls 4:30p-8p
9/26 & 9/27 Family Weekend
10/1 Flexitarian Fun Lunch at Todd: 11a-2p
10/5 Flexitarian Fun Lunch at West End: 11a-2p
10/6 Flexitarian Fun Lunch at D360: 11a-2p
10/7 Peace, Love, Pirates Cure 10a-2p SRC
10/10 – 10/13 Fall Break
10/20 Oktoberfest Premium Night at Todd and West End Dining Hall: 4:30-8p
10/22 Food Day Celebration Lunch at West End: 11a-2p
10/30 Halloween Lunch at Todd and West End: 11a-2p
11/3 Fad Diets Lunch at West End: 11a-2p
11/4 Native American Celebration LWCC
11/5 Fad Diets Lunch at Todd: 11a-2p
11/13 Decorate your own Crepe with The French Club at West End: 5p-7p
11/16-11/20 International Education Week
11/16 Chowder Lunch at Todd and West End Dining Hall: 11a-2p
11/23 Thanksgiving Premium Dinner at Todd and West End: 4:30p-8p
11/25 – 11/29 Thanksgiving Break
12/1 Make your own ornament and cookie at Todd with SAB:5p-7p
12/3 Simple Selections at Todd Dining Hall: 4:30-8
12/7 Holiday Dinner at Todd and West End Dining Hall: 4:30p-8p
12/8 Reading Day: Breakfast for Dinner at Todd and West End and Relaxation Station 4:30p-8p
GREAT Kitchen Tool Kit
East Carolina University has earned recognition as a “GREAT School” by the National Foundation for Celiac Awareness (NFCA), a national non-profit organization dedicated to those affected by celiac disease and other gluten-related disorders. The honor signifies that the dining services staff has completed comprehensive gluten-free training and pledges to uphold gluten-free protocols that encourage a safe dining experience for students with celiac disease and non-celiac gluten sensitivity.
“The number of customers with celiac disease or non-celiac gluten sensitivity that are dining in our campus locations are on the rise. As we see this number steadily increase each year, it is important for our dining team to take any steps we can to ensure we are serving foods that are safe for this group to eat. The “GREAT School’s” program offers additional training as well as the implementation of policies and procedures that support our team’s efforts to feed those that need foods made without gluten,” says Janie Owens, Nutrition Director for ECU Campus Dining Services.
An estimated 1% of the population has celiac disease, a serious genetic autoimmune disease, and an estimated 6% of the population has gluten sensitivity. Both conditions require a strict gluten-free diet. While many restaurants are introducing gluten-free menus to accommodate those who have this special dietary need, the gluten-free food is not always prepared with the necessary precautions.
NFCA’s GREAT Schools program is an online, multimedia course that teaches dining services managers and staff how to properly prepare and serve gluten-free meals. Participants learn how to identify gluten-free ingredients; avoid cross-contamination with gluten-containing foods; and answer gluten-free students’ questions. Recognition as a GREAT School lasts for two years.
“There’s more to serving gluten-free food than replacing a side of pasta with rice,” said Alice Bast, Founder and President of NFCA. “GREAT Kitchens teaches a comprehensive, team approach that is essential when responding to any medically necessary dietary request.”
East Carolina University’s gluten-free options include:
· Individually wrapped items such as Gluten-Free Pizza Crust or Gluten-Free Breads and Snacks
· Made to Order Pasta Entrees with Gluten Free Pasta
· Fresh Made to Order Carved Meats, Steamed Vegetables and Grains such as Quinoa
East Carolina University welcomes all students affected by gluten-related disorders to visit their dining hall and try these delicious meals.