Unit hits the cultural sweet spot in terms of providing a dining option in a classic collaborative space, which is what trend data shows is popular with college students.

Adding eye appeal plus fiber and more nutrients are great reasons to dress up your smoothie or smoothie bowl with gorgeous garnishes. At Lehigh University in Bethlehem, Pa., Spirit Bowls is an in-house concept featuring seven different smoothie and chia pudding bowls that are customizable.

On April 1, Lehigh University Dining by Sodexo unveiled the latest addition to its mobile culinary fleet. After months of anticipation, "Simply Skewered" made its debut featuring the authentic flavors of Brazil, a churrasco inspired menu of Halal-certified grilled meats, vegetables, and side dishes.

Crime show-themed culinary challenge had university police teamed with dining staff members to create dishes based on famous TV crime shows.

It’s the middle of exam week. Tired, overworked college students litter Fairchild-Martindale Library, working late into the night. If a student decides to walk down the stairs of the library into the cafe for a late-night snack or coffee, he or she will likely be greeted by a bald man with a winning smile behind the counter. That man is Lamar Johnson.

Eating at Lehigh dining halls is part of many on-campus students’ daily routines. Though it might not be noticeable as students grab their food, Rathbone employees find that a community is created between students and staff during meals.

Lehigh University in Bethlehem, Pennsylvania, has announced that they will phase out the use of plastic straws across their campus

Lehigh University students and faculty will be sipping through paper straws, putting the school among a host of businesses, cities and countries taking steps to eliminate plastic straw use and the litter that can follow.

Take a tour of the Rathbone diner, with its retro design, menu of diner classics (hello, perfectly smashed burgers), modern comfort food and fresh ingredients.

Lehigh University’s Rathbone dining hall provides nearly 5,500 meals a day on average, not including some 300 employee meals. Right now, about 10 percent of those meals consist of “real” food — local, fair-trade, humane or organic. But by 2020, the college wants to double that.

The signature mac (and most popular dish) at Common Grounds, a soup-and-sandwich coffee venue at Lehigh University in Bethlehem, Pa., features hickory-smoked cheddar and Monterey Jack cheese, which are smoked daily in the on-campus smoker, which gives the cheese a distinctly deep and complex flavor.