Phase One of Michigan State University’s Brody Square project opened to students this past fall in the form of a modern, multi-station dining hall. Brody is the first MSU Division of Residential & Hospitality Services construction project to be LEED (Leadership in Energy & Environmental Development) certified. A second phase, scheduled to open this summer, will add an emporium to the building’s first floor featuring a grill, coffee shop and c-store.

The dining hall, the culmination of a 15-month renovation, offers a wide variety of fresh, flavorful dishes as well as a demonstration kitchen where students can learn about cutting-edge cooking techniques from Executive Chef David Brown and other Brody chefs.
The “green” touches help qualify the facility for LEED certification include a rain water collection tank that will supply flush water to toilets, a white PVC roof to reflect light and help conserve cooling needs, smart meters for monitoring and making more efficient use of utilities like electricity and gas, the use of recycled and local sounces for building materials and a waste reduction program that directs all post-consumer food waste into a pulper/extractor.

The station concepts in the new Brody dining hall include a range of college-student-favorite cuisine selections, including traditional entrees (Homestyle), meatless dishes (Veg Out), grilled items (Brimstone Grille), pizzas and hit/cold sandwiches (Ciao!), made-to-order pasta dishes (Boiling Point), sushi and salads with organic/local components (S2), Mexican/Southwestern dishes (Cayenne’s), world foods (Pangea) and sweets/desserts (Dolce).