Michigan State University is home to one of the nation’s largest college dining operations in the nation, serving approximately 45,000 meals daily through a diverse array of dining halls, convenient grab-and-go locations, mini-markets and various retail options. However, campus dining goes beyond simply providing food; it centers upon an understanding of the needs and desires of MSU's most frequent customers — the students. At this scale, grasping students’ culinary preferences is no small feat. The answer? A dedicated group of students and Culinary Services leaders collaborating to transform the future of campus dining through MSU’s Spartan Student Food Council (SSFC).  

What was once an internal food committee has evolved into a council designed to empower students and give voice to the diverse dining opinions within the Spartan community. During meetings, students have the chance to sample future menu items, provide feedback, suggest culinary event revisions, tour various dining operations on campus and voice questions directly to CS administration. As the first council of its kind at MSU, the SSFC is pioneering new ground in the culinary space.

This innovation began in the summer of 2024, with three key leaders at the forefront: Executive Sous Chef for River Trail Neighborhood Dustin Ignash, Procurement Coordinator Megan Murray and Kellogg Center Executive Chef Matthew Wilson. 
“The inspiration came from the desire to evolve the previously established food committee into a space for students to connect with culinary leadership,” Wilson said. “Additionally, we aimed to provide students with a deeper understanding of what CS does beyond what they see in the dining halls.”

The team began meeting weekly over the summer to finalize the details of what the SSFC would entail. In August, the council was officially launched during MSU’s annual Sparticipation event, which promotes involvement opportunities with student organizations, departments and the broader community. Through QR codes and face-to-face outreach, the team aimed to recruit a diverse range of students eager to have their voices heard in a way they had not experienced before.

When it came to council member selection, inclusivity and authenticity served as guiding principles.

“We opened it up to all students and intentionally recruited from across campus — graduate students, freshmen, students involved in sustainability and more,” Wilson said.

SSFC leadership not only wanted students to attend and listen but to actively participate in council discussions.

“We aimed to cast a wide net but also asked questions in the application that focused on whether students felt comfortable sharing their opinions,” Ignash said. “This approach helped ensure that those who continued to attend were genuinely committed to the council.”

The emphasis on putting students first was evident in every aspect, including meeting schedules.

“We created a heat map to determine when most students would be available rather than randomly selecting a date and expecting them to show up,” Murray said.

At times, the council met at night and on weekends, outside of the CS team’s usual work schedule, to accommodate as many students as possible.

In their initial meetings with students, the CS leaders were surprised to learn how little students were aware of all that goes on behind the scenes for campus dining. Although the team planned to educate council members about daily culinary operations from the beginning, this revelation influenced where the council toured and what information they focused on.

“When we held our first meeting, none of the students knew what Food Stores was. That made us realize we needed to give them a tour and show them parts of campus they might not know about. They also weren’t familiar with MSU Bakers, our on-campus bakery, so it became an opportunity to introduce them to those more ‘hidden’ resources,” Wilson said.

Recognizing students' limited knowledge of on-campus culinary operations, the CS team decided to incorporate additional educational elements.

“When the students discovered we have protein sourced just a mile away on campus, they were amazed. Most people have no idea about all the different components that make up our culinary program, like procurement, sustainability and everything that happens behind the scenes,” Ignash said. The leadership team prioritized site tours based on student feedback. “We selected locations that would be most beneficial for students, not just convenient. It’s also a powerful way to tell MSU’s story,” Ignash explained.

The on-campus tours emerged as favorite activities among participants.

“My favorite activity was the MSU Bakery tour. We got to see how cookies, cakes and bread are all baked. It was very interesting to see how it was made,” said Rohan Hoque, a 2025 MSU graduate and former SSFC member.

Partnerships were also strategically chosen. The CS leadership team selected mutually beneficial groups for both council members’ education and the brands’ missions alike. 

“One of the groups we partnered with, Milk Means More, aimed to educate students about dairy. It was cool to highlight the farm-to-table connection, showing students where their food comes from and how it ends up on their plate,” Murray noted.

The most impactful factor of the SSFC is found within the concept of creating a space where student voices have an impact and members are given the opportunity to be heard. Feedback is not only welcomed but actively acted upon. From product testing sheets that inform procurement decisions to feedback regarding experiential dining events, student input has already started driving tangible changes in the council's first year.

Mia Hamdan, joined the SSFC as a first-year student and is now heading into her sophomore year, described the meetings as both collaborative and constructive.

“When we taste test new foods, students fill out a rating sheet, which allows us to provide our opinions on the taste, texture, color, consistency and more. Our comments are all considered when making the final decisions. Additionally, during meetings the chefs take note of any concerns or comments we may bring up about how we can improve certain aspects of the student dining experience.”

For students, the council has become a platform for advocacy and influence. Hoque stated, “Truly being able to voice our opinions directly to the culinary team allows for our voices to be heard. When I was voicing my grievances regarding dining policies, they understood me and wrote it down. It made me feel seen,” he said. Hoque also noted what he has been able to take away from the experience. “I’ve learned that there are many factors when making changes in the culinary sector. Aspects like the amount that can be ordered at a time to the number of chefs ordering the item are some things that I would never think about.”

Graduate student Sydnie Burnstein echoed a similar sentiment. “During SSFC meetings, students are empowered to ask questions, we control the flow of the meeting and are in direct communication with key campus dining stakeholders.” She continued, “I was inspired to join the Spartan Student Food Council because I value any opportunity to engage with the food system and deepen my understanding of my role within it. The campus food system functions as a microcosm of the broader food system, imbued with specific power relations, diverse factors, and key stakeholders, all of which merit close examination and echo my own interests in studying food systems,” she said.

She noted that the experience has enriched her appreciation for campus dining. “I have far more appreciation for every meal I’ve ever eaten on campus and for the people that make that food possible. I have seen first-hand the logistics of what it takes to serve a single hamburger and all the hands, planning, labor, and decision-making involved,” she said. “Each menu item is intentional and thought-through based on student preference.”

When it comes to menu selection, CS leaders want to select items the students like — the SSFC provides a space for them to gain valuable feedback. At many meetings, students had the opportunity to sample potential new offerings for dining halls.

“Students could really delve into the details. They shared their thoughts on the taste, smell and appearance of each item,” Murray said. “Their feedback was consistent and clear, providing leadership with direct insight into what students truly wanted.”

Senior Executive Chef Bryan Latz echoed this sentiment. “The food council comprises a diverse group of students, resulting in feedback that encompasses a wide range of perceptions of our offerings and planning,” he said. Feedback serves not only as an outlet for students to feel heard but also assists in real purchasing decisions. “They provide valuable input on potential new products. We sample everything as chefs, but sometimes, our views on product quality can differ from those of the student food council,” Latz said. While seasoned chefs bring expertise to product testing, students have demonstrated a fresh perspective during taste-testing. “I also think today’s students are more willing to explore new products than some of the chefs,” Latz added. “The group helps convey our story by listening to their peers and friends, voicing concerns and gaining a better understanding of the underlying rationale, which they then share with their peers.”

From a student perspective of the taste-testing process, Burnstein said, “My favorite SSFC moments have been taste-testing and rating food to decide if it should be introduced into the dining halls. From these experiences, I have been able to try some really interesting, novel foods that I wouldn’t otherwise have access to. Taste-testing always brings the group together and leads to some funny moments.”

Hamdan reflected on the experience and encouraged others to get involved. “I would highly encourage other students to join the SSFC. It is a unique opportunity to see the ins and outs of MSU’s amazing CS operations from start to finish. You also have opportunities to go to exclusive events and places on campus that most students do not otherwise see.”

Rebecca Selesky, assistant vice president for CS, emphasized the importance of student feedback. “They provide valuable insights into what works and what doesn’t. It allows us to answer questions they may have and help them understand our operations,” Selesky said. “It is essential that we continue to gather feedback from our students so we can be nimble and adapt as their needs evolve.”

Burnstein praised the unique connection the SSFC fosters with students and the CS team. “It is a rare experience to get an insider's glance into the functional aspects of an institution as large as MSU,” she said. “I find the council's connection with MSU chefs is particularly special, it offers students an opportunity to engage directly with the individuals who feed us, and it is a safe place to voice concerns, ask questions or make suggestions about campus dining.”

Reflecting on her experience, she concluded, “I have learned that the decision-making process involves thoughtful planning, collaboration, and a constant effort to balance nutrition, cost, sustainability, and student preferences. From menu to fork, each culinary decision involves layers of planning … this insight has given me a profound respect for the complexity and care that goes into feeding a campus as large as MSU.”

CS is committed to expanding the SSFC’s influence, envisioning a future led by students themselves. “I’d like this to be student-driven. A space where they can ask questions and engage with everything happening in CS,” said Murray. “There’s potential for it to become a Registered Student Organization, something that not only gives them a voice now but can also shape their future. It is a place to build real-world skills, grow as leaders and feel confident advocating even when they are in the presence of authority. That can be intimidating, but it’s also an invaluable opportunity to step outside their comfort zone.”

Wilson added, “I envision us taking more of a supporting role while students take the lead. It would be beneficial for them to establish their own structure, like a president, vice president and secretary and so on. I want them to drive the narrative while we serve as liaisons to Culinary Services leadership.”

“They can be representatives of this campus and everything MSU stands for. Essentially, brand ambassadors for MSU students,” Murray said. “It’s important for them to share their stories and this is a great way for them to do that through food.”

Murray also highlighted the necessity of expanding the council’s outreach. “I’d love to see higher participation so we can gather more feedback. Their voices truly matter to us. It’s crucial to get input from students across all neighborhoods, councils and groups to ensure we are hearing from everyone.”

As the SSFC concludes its first year, the initiative reflects MSU CS’s commitment to amplifying student voices in every space. What started as an internal effort has evolved into a student-centered council driving real impact, thanks to the dedication of passionate leaders and students alike. As CS continues to empower its students, the council plans to expand participation and foster student-led leadership. The SSFC embodies the changing needs and values of the Spartan community, and this is just the beginning.

To learn more about the Spartan Student Food Council, visit eatatstate.msu.edu/foodcouncil.

Author: Bethany Zimmerman, Culinary Services Communication Manager