Delaware Valley University Partners with Aramark Collegiate Hospitality to Elevate Campus Dining Experience

Delaware Valley University is excited to announce the selection of Aramark Collegiate Hospitality as its new dining services provider, following a competitive review process aimed at enhancing the campus dining experience for students, faculty, staff and guests. The partnership will commence operations on July 1 and will include residential, athletic, catering, conference, and retail dining, resulting in a comprehensive approach to the university dining experience.

"We were impressed by the technology-supported dining options that we know our students will appreciate," said Delaware Valley University President, Dr. Benjamin Rusiloski. "Aramark has a solid track record with colleges and universities in 36 states across the country. In addition to technology upgrades, Aramark will bring hands-on experiential learning opportunities for our students through internships and employment, new student programming, fresh and innovative dining options, expanded allergen-free options, an experienced dietitian, and a general manager and chef who are dedicated to a smooth and successful transition for our university community."

The exciting new chef-led dining experience will be known as the Aggie Fresh Co, which will prioritize the University's agricultural heritage and strengthen connections with DelVal's own farm products along with local farmers.

"We are excited to launch Aggie Fresh Co. at Delaware Valley University as we kick off our new partnership," said Jack Donovan, President and CEO of Aramark Collegiate Hospitality. "Like DelVal, we are rooted in our community and value the deep connections that we establish on and around campus."

Aramark will place a strong emphasis on food service employee retention throughout the transition, and there are no anticipated interruptions to dining services, schedules, or operating hours as the new partnership with Aramark Collegiate Hospitality takes effect on July 1, 2025.