Annually, University Housing focuses on improving and innovating its food services to better suit the year’s incoming freshman class. This year, future 2017 graduates will be experiencing what may be some of the University of Oregon’s most refined dining programs to date.

“Our weekly food forum and focus groups helped a lot,” said Tom Driscoll, University Housing’s director of Food Services. “It’s all about what the students want.”

Administrators of the Global Scholars Hall say that the food this year will be fresher than ever. You can experience this yourself by trying the area’s ever-popular pasta bar, which now uses whole-wheat penne pasta, macaroni and fettuccine noodles made from scratch twice a week. Or check out the deli case for healthy veggie dishes made with locally grown vegetables and seasonal-inspired staff recipes.

What’s more, the Grab ‘n’ Go has a new “diner style” menu featuring custom-made skillets, house-made vegan sausages, gourmet waffles and  breakfast sandwiches available throughout the day, as well as hot sandwiches and fries. Also new is a numbering system by which students can be served directly at their tables by dining staff.

When it comes to international cuisine, Fire ‘n’ Spice now features a ramen bar. With both savory and miso broths being made by scratch daily, this custom, hot soup dish will be sure to warm up any cold, rain-stricken body. If you’re craving Asian food, pick up a Bistro Bahn Mi at the LLC’s DUX Bistro. Bistro Bahn Mi is a Vietnamese-inspired sandwich stuffed with shredded carrot and daikon, cilantro and a drizzled spicy aioli. Or pick up a hot, tummy-warming Bulgogi Cheesesteak, stacked high with korean-marinated steak, melted cheese and a made-from-scratch Ssam sauce.