The Inter­na­tional Vil­lage dining hall reopened Thursday fol­lowing a series of summer ren­o­va­tions. The revamped facility now includes new sta­tions for guests with food aller­gies and a pref­er­ence for kosher food as well as halal pro­tein and “Deli-​​To-​​Go” program.

The expanded menu was devel­oped in col­lab­o­ra­tion with many mem­bers of the North­eastern com­mu­nity. The expanded offer­ings fea­ture food that is inviting to all guests, espe­cially those with diverse dining pref­er­ences and needs.

Pres­i­dent Joseph E. Aoun vis­ited Inter­na­tional Village’s dining hall on Thursday morning, greeting stu­dents and their par­ents during the move-​​in period.

President Joseph E. Aoun greets a Dining Services employee in front of the new "Zone 7" station at the International Village dining hall.

Pres­i­dent Joseph E. Aoun greets a Dining Ser­vices employee in front of the new “Zone 7″ sta­tion at the Inter­na­tional Vil­lage dining hall.

The kosher sta­tion will offer both hot and cold entrées, veg­e­tarian sides, and parve menu items. The sta­tion and food stan­dards will be super­vised by an on-​​site Mash­giach and the Rab­binical Council of New Eng­land. Shabbat meal options will also be avail­able for Friday dinner and Sat­urday lunch and dinner; those inter­ested in the Shabbat meal pro­gram should sign up before Thursday at 5 p.m.

Pre­vi­ously, kosher food on campus had been lim­ited to frozen meals.

Arinne Braverman, the exec­u­tive director of North­eastern Hillel, said the addi­tion of the kosher dining sta­tion demon­strates the university’s com­mit­ment to enhancing stu­dent life and cel­e­brating diversity.

The addi­tion of kosher dining is an example of North­eastern Uni­ver­sity living its values,” Braverman said. “Being able to break bread with mem­bers of diverse faith groups, engaging one another in spir­ited dia­logue, side-​​by-​​side, cre­ates the con­di­tions for us as a com­mu­nity to ful­fill Northeastern’s mis­sion of building com­mu­nity, fos­tering diver­sity, and cre­ating a cul­ture of respect.”

Another new sta­tion has been des­ig­nated specif­i­cally for guests with food aller­gies and sen­si­tiv­i­ties. Dubbed “Zone 7,” its menu items are free of seven major food aller­gens: milk, eggs, peanuts, tree nuts, shell­fish, gluten, and soy. Halal pro­tein is also avail­able upon request in Zone 7, as well as in the Stetson East and Stetson West dining facilities.

Inter­na­tional Vil­lage also fea­tures a new gluten-​​free sta­tion, across from which is a new high-​​top seating area with plenty of power out­lets for stu­dents to charge their lap­tops, tablets, or smart­phones while grab­bing a bite.

With these new fea­tures, we’re con­tin­uing to adapt to meet stu­dents’ dining needs,” said Mau­reen Tim­mons, director of dining ser­vices. “It’s impor­tant that we offer as many food options as pos­sible so stu­dents know they can cus­tomize their dining expe­ri­ence with foods that they want to—and can—eat.”

The International Village dining hall now features a gluten-free station.

The Inter­na­tional Vil­lage dining hall now fea­tures a gluten-​​free station.

For guests on the move, Inter­na­tional Vil­lage now offers a “Deli-​​To-​​Go” pro­gram, making it pos­sible to order a variety of sand­wiches and wraps at the front desk without having to swipe in and enter the full facility. The pro­gram runs Monday through Friday, 11 a.m. to 5 p.m.

In addi­tion to the Inter­na­tional Vil­lage ren­o­va­tions, Dining Ser­vices has also added a new fea­ture to the Curry Stu­dent Center dining hall. Guests who order from Kigo Kitchen and UBurger will receive pagers that vibrate when their orders are ready, a fea­ture that will offer guests the flex­i­bility to find seating while their meals are being prepared.