After a week's worth of slumber, Ball State Dining welcomed students back to campus with warm hot chocolate and new, fresh food options.
Monday afternoon Dining introduced a new mini food truck operating in the space between University Theatre and Bracken Library. The new mobile venue is open to students beginning at 11:30 a.m. Monday through Friday.
Karen Adkins, director of dining services and dining initiatives, said the new addition was created in order to give students more options while emphasizing the university's commitment to sustainability.
“We listened to our customers,” Adkins said. “We wanted to roll it out and see what our customers think.”
The mini food truck, which sells healthy options including daily vegetarian and vegan meals in plant-based to-go containers, features two to three rotating entrees each day of the week, along with two signature entrees available all week.
The recipes were created by Chef Stepfanie Miller of Elliott Dining.
Adkins said the university has been planning to bring a food truck to campus since last spring and hoped for warm weather for its grand opening.
“We didn’t get our wish, but we’re out here anyway,” Adkins said. “We [wanted to] get everybody in that healthy mindset of the spring, and we were hoping to have sunshine and warm weather to kind of boost that thought process.”
All of the menu items, which will vary throughout the year, are less than 550 calories.
Free samples will continue to be passed out to students throughout the remainder of the week.