Published: Sept. 1, 2015

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.

Food info graphic


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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