Virginia Tech Dining Services continues its dominance in college food rankings.

Niche, Healthline, and Spoon University all included Virginia Tech in their rankings, taking into account student satisfaction, food excellence, quality, and cost-efficiency.

The Niche 2017 Best College Food ranking is based on student reviews and meal plan costs. Virginia Tech was named second in the nation, out of 1,384 four-year colleges and universities.

“In regards to Dining Services, the Niche poll is one we value greatly,” said Ted Faulkner, director of Dining Services. “It not only rates the quality of the food but the value for the price paid for those services. It is great to see the national recognition of not only having some of the best food in the country, but having that food provided in a cost-effective manner.”

In addition, Niche also ranked Virginia Tech second for Best College Campus in America for 2017.

Healthline named Virginia Tech on its list of Best Universities for Healthy Eaters. Fifteen universities were recognized based on food variety and student satisfaction, as well as access to vegetarian, vegan, and gluten-free options.

Healthy options are plentiful in dining centers on campus, thanks to the You’re Eating Smarter (Y.E.S.) program, which educates students about nutrition and healthy food options. The Farms & Fields Project ensures that Virginia Tech provides sustainably produced and locally sourced food.

Spoon University, a collaboration blog featuring student writers from all over the nation, compiled a list of the best college foods from each state. Virginia Tech was named the best in Virginia.

“The extraordinary work and dedication by our entire Dining Services team, in collaboration with those we partner with, champions the student voice and results in national recognition like these accolades,” said Faulkner. “Our goal is always to serve our students with the utmost care, and it doesn’t hurt to make that service include some really phenomenal food, as well.”

Dining Services, which is run by more than 2,000 team members, boasts a lengthy list of accolades that proves its innovative approach to food, atmosphere, sustainability, and services.

Written by Victoria Boatwright