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10/21/2026 | News release | Distributed by Public on 10/21/2026 20:13

BU Dining Services Expands Campus Offerings

BU Dining Services Expands Campus Offerings

Aaryan Dubale (Sargent'30) (left) and Max Newman (Questrom'30) enjoy a midnight meatball pizza at West Campus late-night dining on October 3.

Food

BU Dining Services Expands Campus Offerings

From the return of After Hours on West Campus to introducing rotating global cuisines at the GSU, new initiatives are shaped by student feedback

October 21, 2026
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Boston University Dining Services is expanding its offerings this semester, including more late-night options, a rotating global cuisine concept at the GSU, and the revamped return of a popular veggie box program. The changes share one common goal: listening to students.

"Whether it's wanting more variety, looking for more late-night options, or missing a program that used to exist, these three initiatives all grew directly out of student and staff feedback," says Johanna Snow, Dining Services marketing manager.

Among the changes is the return of After Hours at West Campus, the late-night dining program that closed in August 2025. The menu features familiar late-night staples, including French fries, chicken tenders, and pizza, alongside healthier alternatives such as salads and grain bowls.

A look at West Campus's meatball pizza, served during its late-night dining hours. Other options include pizzas, smoothies, and burgers.

"It's really about giving students options instead of just one late-night mode," Snow says.

West Campus Dining Hall kicked off its After Hours program October 14 with free food, games, and giveaways for students.

Nandini Kochar (CAS'30) says she attended the event with friends after seeing a promotional flyer on Instagram.

Kochar said West's late-night dining-which serves food from 10 pm to 1 am daily-is particularly helpful for students like herself whose extracurricular activities often run into the evening, making it difficult to find time to eat between commitments. As an East Campus resident, Kochar says she hopes BU will expand late-night dining options to other parts of campus in the future.

BU has also expanded its late-night dining options at the GSU this fall: Panda Express, The Coop, and El Camal are offering limited late-night dining options; check BU Dining's website for hours.

The GSU Food Hall is also introducing a rotating global cuisine concept, aimed at expanding culinary diversity and allowing students to explore different international flavors. Tawa, an Indian restaurant, is the first concept featured this semester. The menu includes make-your-own bowls and salads, and Indian staples like tikka masala and tandoori chicken.

Marciano Commons serves fresh coffee, including BeanTown Brew, BU's new coffee blend.
Lila Tallagnon (COM'29) serves up bowls at TAWA Indian Cuisine, the newest restaurant at the George Sherman Union. TAWA is part of the GSU's new rotating global cuisine program.

Jack Schwed (COM'27) says he thinks the rotating cuisine concept is a creative way to keep students excited about BU Dining offerings, adding that he looks forward to seeing what comes next semester. "I would love to see a restaurant at GSU with Korean street foods," Schwed says. "The H Mart near my hometown has one, and I miss it, so I'd be excited to see one come to BU."

While the restaurants will initially operate on a rotating basis, BU Dining says popular concepts could eventually return or become permanent fixtures at the GSU. "If a concept clearly resonates with students, that response is exactly what would lead us to bring it back or make it permanent," Snow says.

In the dining halls, there are two new locally sourced products: BeanTown Brew, a light-roast coffee with berry and chocolate notes made in partnership with Jim's Organic Coffee, and Scarlet BUrn, a BU-exclusive hot sauce created by Lowell, Mass.-based Craic Sauce, who sought feedback from BU Dining chefs and students when creating the recipe.

Beyond changes to on-campus dining, BU Dining is bringing back its veggie box program, which previously operated two years ago. Through a new partnership with Meadow's Mirth, a farm in Brentwood, N.H., students can buy boxes of fresh produce and pick them up on campus. Each box includes a spice packet and recipe to encourage students to cook using the box's fresh ingredients.

Matthew Hopkins (Questrom'30) hands a Meadow's Mirth veggie box to Faith Sapp, a legal information librarian at the School of Law. This new service, which delivers locally grown produce in boxes, arrives at the George Sherman Union once a week.

BU is the first college to partner with Meadow's Mirth for its veggie box program, according to farm owner Josh Jennings.

The revamped program also incorporates a food-access initiative benefiting the BU Food Pantry. For every box purchased, a matched $2 donation will generate $4 worth of produce for the pantry, with additional produce distributed to the surrounding community through the Student Food Rescue program.

BU Dining says student feedback also shaped the program's charitable component.

"Whether that shows up as a comment card, a DM on social media, or a partnership like the one with the Food Pantry, student feedback matters and shapes how we do things daily," Snow says.

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Boston University published this content on October 21, 2026, and is solely responsible for the information contained herein. Distributed via Public Technologies (PUBT), unedited and unaltered, on October 22, 2026 at 02:13 UTC. If you believe the information included in the content is inaccurate or outdated and requires editing or removal, please contact us at [email protected]