Harvest Table Culinary Group Introduces a New Academic Year of Dining Innovation Designed for Today's Students and Built for What's Next

Before each academic year, as Harvest Table Culinary Group prepares to welcome thousands of students back to gather around the table, it asks a simple question: how can we continue to elevate the student experience, support health and wellbeing, and help change the food system for good?

For the 2026-2027 academic year, that commitment is taking shape through new partnerships, innovative dining experiences, and a continued focus on fresh ingredients, local sourcing, and meaningful hospitality.

“There’s a special energy this time of year as students find their place, communities reconnect, and campuses come back to life,” said Mary Thornton, President and Founder of Harvest Table Culinary Group. “We believe food is central to that experience, bringing people together, reflecting each campus’s unique character, and fostering a true sense of belonging. Through scratch cooking, thoughtful sourcing, and meaningful relationships, our goal is to ensure every guest feels seen, valued, and welcome at the table.”

New Partnership with Ohio Wesleyan University

That commitment comes to life this year with the addition of Ohio Wesleyan University to The Table. Shaped by student feedback and a shared commitment to culinary excellence, the partnership will bring high-quality food, greater variety, and a dining experience that reflects the evolving needs and preferences of current and future Ohio Wesleyan students. Through its partnership with Harvest Table, Ohio Wesleyan will offer a dining program that promotes health and well-being, supports sustainability, creates meaningful opportunities for student feedback, and brings global culinary influences to campus.

Together, Ohio Wesleyan University and Harvest Table are enhancing the dining experience with features such as mobile ordering, expanded allergen-friendly options, on-site nutrition support, and a commitment to sourcing at least 20% of ingredients locally.

Refreshed Menu Attributes

To better support today’s diverse dining preferences and dietary needs, Harvest Table Culinary Group has refreshed its menu attributes with updated icons and clearer definitions. These changes make it easier for guests to quickly identify food choices that align with their preferences while creating greater consistency and transparency across the Harvest Table Culinary Group experience. Some of the newly introduced attributes include Halal Friendly, Sustainable Seafood, Vegan, Vegetarian, Made without Gluten, Locally Grown, and Kosher, to further support inclusivity and informed decision-making.

Updated Restaurant Concepts

Harvest Table Culinary Group teams across the country collaborated to develop a series of new proprietary dining concepts, alongside existing concepts like Lemon + Olive, a Mediterranean-inspired dining destination, and Broad St., a contemporary grill concept, tailored to the unique tastes and needs of their campus communities. The redesigned concepts promote the creativity, culinary expertise, and guest-centric innovation that defines the Harvest Table campus dining experience.

• Uncommon Bowl (Brandeis University)
  • At Brandeis University, the team developed Uncommon Bowl, a modern chef-crafted noodle concept offering deeply flavored ramen and pho, built for speed, customization, and approachability.

• Tritata (Clark University)
  • The Harvest Table team at Clark University created Tritata, which in Italian translates to “chopped”, is a vibrant Italian-inspired chopped salad and sandwich destination.

• Scoops (Denison University)
  • At Denison University, the team envisioned Scoops, an ice cream shop that blends nostalgia and community which are integral to create a welcoming, memorable experience on campus.

• OVEE (Elon University)
  • OVEE at Elon University is a modern, made-to-order Mediterranean concept built around freshness, visibility, and choice.

• Al Dente (High Point University)
  • At High Point University, the campus dining team introduced Al Dente, a fresh Italian pasta concept inspired by traditional Italian markets.

• Sol & Sabor (Regis University)
  • The Ranger Dining team created Sol & Sabor, a modern Spanish tapas concept designed to bring people together through shared dining experiences.

• Flying the Coop (Salem Academy & College)
  • At Salem Academy & College, the team refreshed and expanded Flying the Coop, a Southern-inspired chicken tender concept built around scratch-made, hand-breaded tenders, house-made sauces, and customizable sandwiches.

• Harvest & Rye (Springfield College)
  • Springfield College Dining’s team developed Harvest & Rye, a modern sandwich, salad, and soup concept rooted in fresh preparation and local sourcing.

• Brunchies (Wake Forest University)
  • Deacon Dining created Brunchies, a bright and playful brunch concept that elevates familiar breakfast favorites with fresh ingredients and customizable options.

“Harvest Table Culinary Group stands apart by going beyond serving meals to create spaces where students can connect, recharge, and belong. As students, faculty, and staff return to campus, Harvest Table invites guests to explore its dining programs, seasonal offerings, and community-centered experiences designed to make every meal meaningful. We look forward to partnering with our campus communities to create memorable experiences and a strong sense of connection throughout the year,” said Kate Williams, Harvest Table Culinary Group Director of Guest Experience.

About Harvest Table Culinary Group

Harvest Table is a premiere hospitality company reimagining campus dining for good. With a commitment to innovation, sustainability, and community, they help colleges and universities build vibrant, connected campuses—one scratch made meal at a time. For our campus partners, we unlock new value, optimize resources and stay ahead of evolving campus needs to drive long-term partnership success-Beyond the plate.