Recent News

Villanova University Awarded Membership in Farm Forward’s Leadership Circle

Villanova has joined the Leadership Circle by committing to source third-party certified higher welfare eggs within two years. Leadership Circle members broadly work to source “less and better” animal products, reducing their environmental footprint while sourcing their remaining animal products from higher welfare, more sustainable sources. Members also commit to support farmers raising animals under optimal conditions, and in doing so, help to rebuild a network of sustainable farms in America. (More)


Tim Dietzler explains the origin of the VEG

Villanova University Dining Services Director Timothy Dietzler is interviewed by Hadas Kuznits from KYW Newsradio 1060 for her podcast "What's Cooking." Tim discusses the origins of the VEG Nutrition Program as well as his journey towards a plant-based diet. (More)


Villanova Becomes First University to Receive PlantPure Communities Certificate

Villanova University students, faculty, staff, and guests can expect to see even more whole food, plant-based (WFPB) menu options in the coming months. Villanova recently became the first university to receive the PlantPure Communities Restaurant Certificate—recognizing its efforts to offer and label vegan and oil-free options in its dining locations. (More)


Villanova Dining takes Bronze Award for Loyal E. Horton Awards

Villanova Dining Services took a bronze award for the 2018 NACUFS Loyal E. Horton Awards for a Catering Special Event. The Blue and White Dinner was an opportunity to tell the Villanova story from its beginning, highlighting the milestones and the Villanovans who make it memorable. (More)


V is for Villanova - And Vegan Food in the Dining Hall

Villanova Dining Services was featured in for the variety of vegan food that is offered in the resident dining halls. Timothy Dietzler, Director of Villanova Dining Services, has increased plant-based options across campus. (More


Villanova Students Receive NACUFS Scholarship

Congratulations this year's recipients of the Nancy W. Carrier $1,000 Scholarship; Gina Mancelli and Briana Elson from Villanova University. A total of twenty-nine eligible and amazing applicants this year made it a difficult task to narrow it down to only two winners.  All are to be saluted for their hard work and accomplishments. (More)


Tim Dietzler Honored by NAFEM

The North American Association of Food Equipment Manufacturers has honored several industry Leaders including Tim Dietzler, Director of Dining Services with a Doctorate of Food Service. (More)


Tim Dietzler installed as President of NACUFS

Tim Dietzler, Director of Dining Services was installed as president of the National Association of College and University Food Services at the July Conference in Boston. (More)


Villanova Dining Services Offers CSA Shares to Students, Faculty and Staff

Community supported agriculture shares from the Lancaster Farm Fresh Cooperative offer organic produce and promote healthier eating. (Read the article)


Michelle Moss and Leadership Institute Help Joplin Relief Efforts

While attending the NACUFS Leadership Institute hosted by Tyson Foods, Michelle Moss and other institute attendees pitch and give to Tyson's relief efforts  (Read the article)


Tim Dietzler Wins IFMA Silver Plate Award

Tim Dietzler is a modest fellow, but that has not been a barrier to his impressive track record at Villanova University. (Read the article)


Tim Dietzler: Staff Supporter

Dining Services Director Tim Dietzler is honored with an article in Food Service Director Magazine (Read the article)


One Book Author Mahbod Seraj writes about Villanova

Mahbod Seraj writes about his visit to Villanova and mentions the One Book Dinner prepared by dining services. (Read the blog)


Five Questions for Tim Dietzler - Foodservice Director Magazine

FSD spoke to Tim Dietzler, director of dining at 6,400-student Villanova University in Villanova, Pa., about the importance of e-marketing. Dietzler speaks about how employing several of these new techniques can help get Dining Services' messages out.  (Read the Article)


Future Minded - Foodservice Director Magazine

Tim Dietzler can see the future, or so his staff believes. As director of Dining Services for Villanova University in Pennsylvania, Dietzler’s willingness to embrace and implement trends, such as increased variety, healthy and culinary-based menu development and environmental initiatives, helps to satisfy the University’s 10,000 students. (Read the Article)


Villanova Dining Services Green Report Card

With the publication of the College Sustainability Report Card 2010, more than 1,100 school survey responses from over 300 institutions are now available online. In total, these surveys offer more than 10,000 pages of data collected from colleges and universities during the summer of 2009. (Read the Article)


Advantages of Going Green - The Villanovan

In an effort to cut down on non-renewable resources, Villanova Dining Services is now offering NatureWorks products in the Italian Kitchen and Corner Grille. (Read the Article)


Villanova University and the Gluten Free College Student

In June 2008, members of The National Association of College & University Food Services were invited to tell about the resources available at their institutions for the gluten-free college student with celiac disease. (Read the Article)


When It Comes to Grab 'n Go, Anything Goes - Idaho Potato Commission

Potatoes are "hot stuff" at the "1 Potato, 2 Potato, 3 Potato, 4" Potato Bar in the newly renovated Dougherty Hall on the Villanova University campus in Villanova, PA. (Read the Article)


College Dining Strategies for Tough Times

College and university dining operations are being squeezed by the economy but won't cut commitments to quality and the environment.  (Read the Article)


Sustainability Efforts

In the fall of 2007, the Italian Kitchen / Corner Grille generated an average of 100 bags of trash per day. Approximately 80% of the customers in IK/CG eat there, only 20% of their business is take out. By using reusable products, the daily trash in the IK/CG can be reduced to 10 bags per day, and by using NatureWorks products, all of that can be composted. The new NatureWorks products offered in the IK/CG require 65% less fossil fuels to produce than traditional plastic products. (Learn more.)


Cover Story in Food Management Magazine Supporting The Mission

Dining Services Director Timothy Dietzler and his team were recently featured on the front cover of the June 2007 edition of Food Management, a leading industry publication. Highlighted is Villanova Dining Services' unique philosophy for "supporting the mission" at Villanova University.


ServSafe Certification Program Continues

Villanova Dining Services Team Members successfully complete the requirements set by the National Restaurant Association Educational Foundation for the ServSafe Food Protection Manager Certification, which is recognized by the International Food Safety Council. (Learn more)


Villanova Dining Services Wins Ivy Award

The Ivy Award is one of the most prestigious awards in the foodservice industry. Villanova Dining Service is proud to a member of the Ivy Society. The award article published in Restaurants and Institutions magazine can be found here. (Read the article)

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