News
Exciting Student Opportunities with Harvest Table
In an effort to enrich student experiences and offer valuable hands-on learning opportunities, Harvest Table and Ranger Dining at Regis University has announced four exciting openings tailored for students with diverse interests and career aspirations. Guest Experience / Marketing Intern:…
We Heard You and We’re Introducing Enhanced Made-Without-Gluten Procedures
In response to valuable feedback gathered from our spring dining styles survey, Harvest Table has unveiled a comprehensive new approach to its made-without-gluten offerings. Designed in collaboration with the staff dietitian and general manager, these changes aim to cater more…
Our Green Box Program
You may have noticed the green boxes outside of the Table or students and staff meandering through the dining hall filling their boxes with a delicious meal. These reusable boxes are a part of what we call our Green Box…
Staff Baker’s Artistic Talent Shines
In a colorful celebration of talent and creativity, Everett, a valued member of the Ranger Dining team, has embarked on a unique artistic endeavor. Inspired by his passion for illustration and supported by his colleagues, Everett has taken on the…
A Day At The Beach
Every semester Ranger Dining hosts a WOW event in our dining hall, The Table. This year we transported students to the Beach through delicious beach-themed food, decorations all around, caricature artists, ax throwing, a movie theater and impeccable…
Matriark
Did you know that roughly 33 million TONS of perfectly usable vegetables never make it to our tables, aka end up in landfills? Jaw drop, am I right? This is why I think we need a…
The Ketchup Results Are In
If you missed it this week at Ranger Dining we voted on a very important choice for The Table…. Which brand of ketchup do we carry? Our Dietitian, Shelby, was hopeful our students would choose the Ketchup with fewer…
Now Serving Coolfoods at Ranger Dining
Did you know that the food system is responsible for up to one-third of global greenhouse gas emissions? If you are like us that stat makes you think. It might also inspire you to ask the question that we did,…
Chef J
We are excited to announce Chef Jason from Ranger Dining has been nominated to compete in a Harvest Table culinary competition! Chef Jason will travel to Wake Forest University on March 14th to compete against 13 chefs from…
Plant Forward, Planet Forward
We know that consuming plant-based proteins is one of the biggest ways we can reduce our carbon emissions when it comes to food. This is why Ranger Dining offers plant-based alternatives throughout the day at The Table. These plant-forward meals…