News
Donald LaFlam
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February 13, 2024
![a water fountain is shown with a retrofitted nozzle to fill water bottles and a hand is holding a water bottle with the letters RIT on it under the stream of water]()
RIT eco-friendly initiative reimplements packaged water policy starting April 1
RIT is reimplementing its policy against the use of packaged water, beginning April 1, when university funds may no longer be used to purchase still, unflavored, or packaged water. The policy applies to all single-serve water regardless of container material, size, event type, and method of purchase.
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September 11, 2023
![two vertical screen kiosks at a coffee shop.]()
College dining programs expand all-day offerings and push inclusive menus
Food Service Director talks to Donald LaFlam, executive director of RIT Dining, about recent changes and upgrades to RIT Dining services and meals.
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August 23, 2023
![ramekins of chocolate pudding topped with blue berries, strawberry slice and a raspberry.]()
RIT adds dining options with food truck, a kosher deli, micro-markets, and more
A kosher deli, a food truck serving gourmet burgers, self-checkout micro-markets, and a buffet-style, all-you-care-to-eat Gracie’s are welcoming RIT students back to campus this academic year. Easier ordering and accessibility to know when an order is done will also be found throughout campus.
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August 2, 2023
![Dining location counter with four food workers and one customer ordering food.]()
RIT commits to 50 percent plant-based dining options
WHEC-TV reports on RIT’s pledge to have 50 percent plant-based dining options by 2025. Interviews with Don LaFlam, executive director of RIT Dining, and Darcie Jones, RIT Student Government president.
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February 1, 2021
![students waiting in line to pay for food in cafeteria.]()
Gracie’s, RIT’s largest cafeteria, goes a la carte
There’s a greater variety of food options on the RIT campus this semester, as RIT Dining opened more locations, expanded online ordering, went cashless at select locations, and changed Gracie’s—for the first time in its 51-year history—from all-you-care-to-eat to retail.
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November 23, 2020
![food service worker sprinkling sesame seeds onto loaves of bread dough.]()
RIT Dining delivering safe solutions to keep students fed
With so many uncertainties due to the COVID-19 pandemic this year, one thing remains constant: People need to eat. Whether it’s a breakfast sandwich, a healthy salad, or even a hot Thanksgiving Day meal, the essential workers at RIT Dining have scrambled this year to safely accommodate hungry students, faculty, and staff.
