Getting busy college students to engage in discussion of healthy dining, let alone in participate in healthy culinary creations, can be a challenge. Elior Collegiate Dining found a way to get foodservice teams and students on college campuses to buy in and get excited, by combining wellness with culture and competition.
Throughout October, Elior embarked on a multi-campus tour of Historically Black Colleges and Universities (HBCU) led by TV personality and HBCU alumnus Terrence J. The tour set out to connect nutrition education, cultural relevance and student engagement across several campuses where Elior manages dining operations. Visits included Bowie State University, Miles College, LeMoyne-Owen College, Savannah State University, Morris College and Albany State University.
The initiative centered on practical wellness conversations, healthy eating habits and professional development, culminating in interactive culinary competitions that placed students at the center of the experience.
Terrence J says the program was shaped by listening to students, campus communities and dining teams.
“As someone who attended an HBCU, I know firsthand how much what you put in your body impacts the way you perform academically, mentally and physically,” he says. “This program grew from hearing students ask for healthier dining options that still feel familiar and full of flavor.”
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Working alongside Elior’s chefs and nutrition teams, the tour translated those conversations into action through chef demos, menu discussions and live events that framed wellness as both attainable and culturally grounded.
This Shrimp pasta dish with eggplant was among the creative creations in the Albany State competition.
Wellness Through Engagement
At Albany State University, in Albany, Georgia, this year, Elior hosted the third annual campus culinary competition, an event that has evolved each year to engage different student groups. Felicia Sims, who leads Elior dining at Albany State, says they originally created the competition to bring excitement and connection into the dining program.
“The goal was to create something fresh and engaging for students and staff,” Sims says. “Each year, we’ve expanded who participates to keep it inclusive and exciting.”
The first competition featured students, the second highlighted Greek organizations and alumni, and this year’s event focused on student-athletes. Sims partnered closely with Albany State’s athletic department to recruit teams of participants from baseball, football, basketball, soccer and tennis.
“It was something different for them,” Sims says. “The athletes were excited to do it, and it really brought the energy.”
Participants selected ingredients from a wide range of raw proteins, vegetables, starches and pantry ingredients, none of which were pre-cooked. Teams were free to design their own dishes using the elements at hand. Sims and her team introduced a surprise “secret ingredient” shortly before the competition ended, challenging students to adapt on the fly.
“This year, the secret ingredient was eggplant,” says Sims. “Last year it was jackfruit. Many students had never worked with those ingredients before, so it pushed them to learn and get creative.”
The winning team comprised Albany State baseball players Quindon Wright, Ryan Brown, Calvin Baker and Chase Ledger, who prepared salmon and steak with a vegetable stir fry, incorporating eggplant into the dish.
Sims notes that experience levels varied widely among participants.
“You get a mix,” she says. “Some students have cooking experience; others don’t at all. But they’re all excited to represent their team and try something new.”
In previous years, Elior has featured winning dishes in campus dining, with student teams taking over stations to serve their recipes to peers. The approach further connects the competition to everyday dining.
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The LeMoyne-Owen College stop of the Elior competition tour saw a number of enticing dishes, including this turmeric chicken.
Cultural Relevance and Long-Term Connections
Terrence J explains one of the most important elements of the program is showing students that wellness does not require abandoning cultural food traditions.
“When we develop menus, we focus on balance, variety and cultural relevance,” he says. “Our nutrition team helps guide plant-forward dishes, lean proteins and healthier versions of comfort foods, while our chefs make sure flavor always comes first.”
Beyond the events themselves, the tour strengthened partnerships across campuses. Elior recently renewed its dining services agreement with Bowie State University, Maryland’s oldest HBCU.
For Sims, the most lasting impact comes from student reactions.
“Students say ‘thank you,’” she says. “They tell us this is something different. It’s not just about serving meals. It’s about engagement, inspiration, and showing students we care about their overall experience.”
“Education is the foundation of everything we do,” says Terrence J. “Through chef demos, conversations and hands-on experiences, we’re giving students tools they can carry with them long after graduation.”
As Elior Collegiate Dining continues to invest in HBCU campuses, the tour illustrates how foodservice can move beyond the plate to support wellness, strengthening community and helping students thrive.
