July 7, 2023Mason Dining is thrilled to be able to bring the Mason community food that is both delicious and respectful of kosher rules.
June 22, 2023In 2019, the World Wildlife Fund and Knorr identified 50 foods, known as Future 50 Foods, that have a lower environmental impact, as well as being nutritious. In the 2022-23 school year, Mason Dining turned existing salad bars at Southside and Ike’s dining halls into Future 50 Food Stations. Students were able to build their own dishes, or select a featured dish created by the chefs using the Future 50 Foods.
February 28, 2023On the same day National Nutrition Month kicks off, millions of individuals and families in the U.S. who currently receive benefits from the Supplemental Nutrition Assessment Program (SNAP) will see a decrease in their federal food benefits. On March 1, pandemic emergency allotments to SNAP are set to end–cutting benefits by $90 per month per person (on average).
May 16, 2022New concentration will matriculate students in fall 2022 and provide skills to become a Registered Dietitian
May 8, 2022Which came first, the carbs and sugar or the migraine?
February 9, 2022Mason: Health Starts Here study finds most college freshmen exceed U.S. dietary guidelines for added sugar, refined grains, sodium, and saturated fat.
October 6, 2021The College is proud to announce the recent partnership between George Mason University and Maseno University (MSU), located in Kisumu, Kenya. The partnership, led by associate professor Constance Gewa, aims to stimulate and support educational and intercultural projects between MSU and Mason's Department of Nutrition and Food Studies.
