University of Montana Dining Center Wins A National Grand Prize
A couple of prestigious awards recognizing excellence and innovation in collegiate dining programs nationwide were recently served to the UM Dining Center.
NEW FACILITIES GRAND PRIZE
UM News Service tells us that the University of Montana’s Lodge Dining Center recently earned the grand prize for outstanding performance among new higher education dining facilities at the National Association of College and University Food Services annual conference.
The Lodge also received top honors for New Facility of the Year and Carbon Neutrality in the organization’s 2026 Loyal E. Horton Dining, Nutrition and Sustainability Awards.
Volunteer judges selected gold, silver and bronze winners from nearly 300 submissions submitted by colleges and universities across the country.
WHAT IT TOOK TO BE FIRST ON THE MENU
Richard Huffman, executive director of UM Campus Dining was quoted in the release as saying, “These awards recognize years of planning, innovation and dedication from staff across our operation. The Lodge represents our vision for the future of campus dining – a welcoming space that celebrates Montana, fosters community and operates with sustainability at its core.”
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ITS BRIEF HISTORY
Opened in 2024 after three years of construction, the Lodge Dining Center serves as UM’s primary dining facility and has quickly become a centerpiece of campus life. The 38,000-square-foot, two-story facility features seating for nearly 1,000 guests, seven micro-restaurants, two outdoor dining decks overlooking the UM Campus Oval and a floor-to-ceiling fireplace.
The Lodge was designed to provide more than a place to eat. It serves as a gathering space where students, faculty, staff and visitors can connect, study, collaborate and build community.
The Lodge’s seven dining stations celebrate Montana’s history, people and cultures. Collectively described as “a love letter to Montana,” the stations feature locally sourced ingredients from Montana farms, ranches and gardens while highlighting stories from across the state.
The facility’s national recognition for sustainability reflects Campus Dining’s comprehensive approach to waste reduction and environmental stewardship. The Lodge is Leadership in Energy and Environmental Gold certified and was designed to improve operational efficiency while minimizing waste.
HOW FAR THEY'VE COME SINCE THE FOOD ZOO
Since transitioning from the former Food Zoo dining hall to the Lodge, Campus Dining has served 79% more meals while maintaining consistent levels of composting, food donation and waste generation. The facility’s micro-restaurant model allows staff to prepare food in smaller batches, resulting in fresher offerings, reduced food waste and improved inventory management.
Congratulations to the award-winning team that keeps their Grizzlies well fed!
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