Feed Me!
The brain is a notoriously ravenous organ, so feeding an average of 15,000 students every day is no small feat. Here we’ve collected some fun facts about CU’s residential dining operation,* which has 13 campus locations, including all-you-care-to-eat dining centers, grab-n-go’s, convenience stores, coffee shops, a bakery and a late-night café — and which serves almost 100,000 ice cream cones a year.
*CU Housing & Dining Services only.
3 a.m.
Time of day bakers arrive each day during the school year
264
Residential dining hall employees
3,800
Gallons of used fryer oil diverted for biodiesel annually
3,000
Pounds of fresh produce prepared daily
4,150
Gallons of organic pizza sauce and marinara sauce made annually
3,000
Pounds of fresh dough and bread prepared in the bakery each week, including...
1,000 Pizza dough
400 Deli breads
800 French breads
500 Tortilla dough
33,000
Pounds of dry cereal annually
21,580
Gallons of organic 2% milk purchased annually
91,200
Ice cream cones consumed annually
1,165
Gallons of hard-packed ice cream served annually
3,000,000
Meals served during academic year
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