As of late, dining on campus has undergone some drastic and widely celebrated changes. From the arrival of sushi rolls at Café Nova to the introduction of Smoothitas and a new Holy Grounds location on South Campus, the University’s dining landscape is evolving, and students are taking notice.
This Monday, Café Nova welcomed arguably the most positively received addition yet: poke bowls. Three delicious bowls are now available at Cova in Dougherty Hall for one meal swipe or a $9 charge. Each bowl includes a base of edamame, seaweed salad, cucumber, avocado, poke sauce and sushi rice. Diners can then choose tuna, salmon or tofu as their protein.
The response has been overwhelmingly positive.
“I love them,” freshman Lily Belcher said. “It looks small at first glance, but it’s actually quite filling.”
Belcher praised the variety of toppings, but also noted the potential for improvement, suggesting the addition of carrots and scallions.
Served in compact containers with secure lids, these bowls are designed for convenience and are ideal for students grabbing a quick bite between classes or bringing a meal to-go.
Poke joins a growing list of culturally diverse food options on campus, a shift that reflects a broader commitment to inclusivity and culinary variety. More than just a meal, the dish offers an opportunity to engage with global cuisine and traditions.
Originating in Hawaii, poke began as a simple dish of raw fish seasoned with salt and seaweed, prepared by native fishermen for sustenance. Over time, it evolved with Japanese influences, such as soy sauce and sesame oil. Ultimately, poke made its way around the globe, becoming a popular dish across the mainland United States and now, on Villanova’s campus.
The recent culinary changes at Villanova have not happened by chance. They are the result of intentional collaboration between Villanova’s Student Government Association (SGA) and Dining Services. Together, the two organizations have worked to ensure that student feedback plays a central role in shaping on-campus food offerings particularly in response to past concerns, recognizing a need for improvement.
“SGA works closely with Dining Services to advocate for and encourage student voices in the decision-making process,” freshman Elizabeth Howard, SGA Senator for the Class of 2028, said. “One example was a collaborative student survey conducted in anticipation of updates such as poke, boba and pop-up shops.”
Howard highlighted surveying as a key part of this effort. By prioritizing student voices, we facilitate a more inclusive and satisfying dining culture.
Through Dining Services’ “Txt&Tell” program, one can scan QR codes posted in dining locations to instantly share feedback. Whether people want to commend recent changes or suggest further improvements, students’ voices is a powerful tool in shaping the future of campus dining.
Dining Services is also active on Instagram, @villanovadining, where students can stay updated on new offerings and upcoming events. Before the upcoming break, the Napoletano Brothers will return with their signature cheese wheel pasta, and Pitaya Foods will be making a stop on campus. After Easter Break, students can expect even more. Dining events include an Earth Day vendor fair, a Greek night in the dining halls and even an upcycling class, during which people can learn how to make coffee scrub.
Being away from home-cooked meals and spending long hours in the library can be tough, but food is fuel and Dining Services is making changes to meet evolving tastes and needs. Students are excited to see what is next for Villanova’s culinary future.
