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.
The awards recognize excellence and innovation in collegiate dining programs nationwide. This year, NACUFS volunteer judges selected gold, silver and bronze winners from nearly 300 submissions submitted by colleges and universities across the country.
“These awards recognize years of planning, innovation and dedication from staff across our operation,” said Richard Huffman, executive director of UM Campus Dining. “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. We’re honored to receive this recognition from our peers in collegiate dining.”
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 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.
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.
Campus Dining also partners with the UM Bear Necessities Program to redirect surplus food from retail operations and catered events to the UM Food Pantry. During the program’s first partial year in 2024, more than 4,000 pounds of food were recovered and distributed to students experiencing food insecurity.
In addition, Campus Dining composts food scraps from kitchen operations and nearly all post-consumer food waste generated at the Lodge. Compostable packaging and zero-waste stations throughout retail dining locations help divert waste from landfills and support the University’s sustainability goals.
“At a time when students need connection and community more than ever, dining programs play a pivotal role in bringing people together and profoundly enhancing the campus experience,” said Robert Nelson, the NACUFS president and CEO. “These award-winning initiatives reflect how collegiate dining professionals are evolving their operations, strategies and services to meet the moment while keeping student health and well-being at the center of their work.”
By UM News Service