A Fresh Take on Food at Ridley

At Ridley College, food isn’t just about what’s on the plate; it’s about how it makes students feel and how it fuels their day. For students who live and learn on campus, meals are a daily ritual, and often, a topic of conversation.

This year, Ridley’s food service partner Aramark is rolling out a series of changes aimed at improving the health, quality and sustainability of the meals served on campus. These updates are part of a broader commitment to student wellbeing.

One of the least noticeable, but most impactful, changes is in the baking kitchen. Aramark’s culinary team is moving away from added sugars in snacks and baked goods, opting instead for monk fruit, a natural, zero-calorie sweetener. It’s a small ingredient swap with big implications for energy, focus and long-term health.

“We’ve switched to monk fruit to cut processed sugars and are reducing allergens by using gluten-free flours and recipes without eggs or dairy,” says Sidney Krick, Executive Chef.

But it’s not just about sugar. The team is also rethinking ingredients more broadly, focusing on whole foods, reducing processed items and sourcing more from local producers. That commitment has earned Ridley’s dining programme the Feast On certification, a recognition awarded to food providers who prioritize local, Ontario-grown food and drink.

“The certification shows our commitment to sourcing fresh, local ingredients. We’re proud to support Ontario farmers and serve meals made from scratch,” says Sidney.

For students, these changes are already showing up in the Great Hall; in the freshness of the produce, the variety of meals and the care that goes into each dish. For families, it’s a sign that Ridley is listening, evolving and investing in the everyday experience of its students.

Whether you’re a current Ridleian or considering joining the community, we invite you to taste the difference. From healthier ingredients to local flavours, Ridley’s kitchen is cooking with student health and wellbeing in mind.