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C&U On Demand: Andy Allen of Sodexo at UMass Boston on expanding halal options

UMass Boston recently added halal options at multiple campus dining locations to better serve Muslim students.

Mike Buzalka, Executive Features Editor

December 7, 2021

FM On Demand and C&U On Demand are video interviews with onsite dining professionals who talk about creative and interesting initiatives they have developed or undertaken.

To better serve its population of observant Muslim students, University of Massachusetts Boston and dining services partner Sodexo recently added halal dining options to its outlets all over campus in response to a request by the university’s Muslim community. Halal is food that adheres to Islamic law and has special requirements, such as those governing how animals used for meat are killed. Dishes meeting halal standards are designated with a white “H” and are now found all over the campus in both retail and residential dining venues.

In this FM On Demand interview, Sodexo General Manager Andy Allen talks about why, where and how the halal initiative was implemented, what menu items are featured and how the campus community has reacted.

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About the Author

Mike Buzalka

Mike Buzalka

Executive Features Editor, Food Management

Mike Buzalka is executive features editor for Food Management and contributing editor to Restaurant Hospitality, Supermarket News and Nation’s Restaurant News. On Food Management, Mike has lead responsibility for compiling the annual Top 50 Contract Management Companies as well as the K-12, College, Hospital and Senior Dining Power Players listings. He holds bachelor’s and master’s degrees in English Literature from John Carroll University. Before joining Food Management in 1998, he served as for eight years as assistant editor and then editor of Foodservice Distributor magazine. Mike’s personal interests range from local sports such as the Cleveland Indians and Browns to classic and modern literature, history and politics.

Mike Buzalka’s areas of expertise include operations, innovation and technology topics in onsite foodservice industry markets like K-12 Schools, Higher Education, Healthcare and Business & Industry.

Mike Buzalka’s experience:

Executive Features Editor, Food Management magazine (2010-present)

Contributing Editor, Restaurant Hospitality, Supermarket News and Nation’s Restaurant News (2016-present)

Associate Editor, Food Management magazine (1998-2010)

Editor, Foodservice Distributor magazine (1997-1998)

Assistant Editor, Foodservice Distributor magazine (1989-1997)

See more from Mike Buzalka

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