November 6, 2024Mason Artist-in-Residence Ballet Hispánico Connects Campus and Community in Deep Hispanic Heritage Month Engagement
April 1, 2024Right before Earth Day, Small Island Big Song presents a "jaw-dropping" (Billboard) concert experience at the Center for the Arts on April 20, combining music, spoken word, and stunning projections to showcase unique oceanic grooves and soulful island ballads, while shining a light on the devastating effects of climate crisis on our world’s oceans. As a Mason Artist-in-Residence, Small Island Big Song will also deeply engage with the community through a series of education and engagement programs.
February 15, 2024George Mason University Facilities has installed 23 Bigbelly zero waste stations on the Fairfax and Mason Square campuses. These solar-powered stations support Mason’s recycling and composting goals through their user-friendly design, technology upgrades, and capacity-based alerts.
January 26, 2024Mason Dining and Starship Technologies, the world’s leading provider of autonomous delivery services, are celebrating five years of autonomous robot deliveries at George Mason University.
October 13, 2023Mason has become the first college verified by Spokin, a mobile app and platform helping individuals with food allergies and celiac disease find safe food options.
August 17, 2023As George Mason University starts the fall 2023 semester, get ready for new culinary adventures with Mason Dining—fresh dining options, sustainability initiatives, and fun events. Let’s dive into the top five food-related experiences to try this fall.
July 7, 2023Mason Dining is thrilled to be able to bring the Mason community food that is both delicious and respectful of kosher rules.
June 22, 2023In 2019, the World Wildlife Fund and Knorr identified 50 foods, known as Future 50 Foods, that have a lower environmental impact, as well as being nutritious. In the 2022-23 school year, Mason Dining turned existing salad bars at Southside and Ike’s dining halls into Future 50 Food Stations. Students were able to build their own dishes, or select a featured dish created by the chefs using the Future 50 Foods.