COLLEGES & UNIVERSITY
“We try to have all recipes solidified at least a month in advance, but this is a reset year for us, so it tends to be a work in progress at times,” Henning says. Another work in progress that’s won over college campuses exponentially over the last decade is Halal Shack, the concept that got off the ground when its founder Jamal Rasoully was still in college himself. Soon, he was serving those who want halal food and also helping college students who previously didn’t know falafel from tabbouli learn about how delicious halal food, especially by way of NYC chicken-and-rice cart inspo, could be. When we first met Rasoully he was a young entrepreneur fresh out of SUNY Albany back in 2017, as he was getting the concept out of his head and into the world. We’ve followed along with him over the years. Now, with Halal Shack locations on college campuses in 22 states and counting, halal food is more accessible than ever for college communities. Last fall, we saw how halal food is a strong part of the Pittsburgh community, reinforced by Abdullah Salem’s connection with the dining program at Carnegie Mellon University, through his gathering spot, Scotty’s Market, which offers fresh halal food, a grocery store and a cozy place to hang out for students. HALAL FOOD FITS IN SO WELL WITH CAMPUS LIFE One way halal food mirrors modern campus dining is the focus on snackable, shareable, grab-and-go foods with Mediterranean, Middle Eastern and North African influences and a bit of Indian food, as well, all elements that college students love. The built- in transparency of halal food is also a draw, for populations beyond college campuses. The rise in demand for halal products has boosted the global halal industry, which is only growing as more consumers care about ethical sourcing, clean ingredients and whole foods. The dining team at UC Berkeley
QUARTERLY | Q2
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