Campus Dining Archives
Aug. 7, 2018—The "Impossible Burger" and other plant-based dining choices along with sustainable packaging are improvements that Campus Dining customers can look forward to in the new school year.
May. 15, 2018—From May 21 through 25, Vanderbilt Campus Dining is offering Vanderbilt University faculty and staff members a limited-time discount on meal plans.
May. 4, 2018—Read about the latest faculty, staff and student awards, appointments and achievements at Vanderbilt.
Apr. 27, 2018—Vanderbilt University Campus Dining has been named this year's recipient of The Arc of Tennessee's Inclusive Employer Award.
Jan. 15, 2018—Vanderbilt Campus Dining welcomed its staff members back for the spring semester at an awards luncheon Jan. 5 at The Martha Rivers Ingram Commons. Team members who were promoted, achieved staff awards during the fall and received service awards in 2017 were celebrated.
Jan. 10, 2018—Vanderbilt Campus Dining has implemented several initiatives in recent months that will lessen the university’s environmental impact and enhance its overall dining program.
Dec. 8, 2017—Vanderbilt Campus Dining is offering employees a discounted meal plan: 15 meals for the price of 10.
Nov. 16, 2017—Maxine Ebanks is known among her colleagues for the warmth and care she shows for Vanderbilt students, including hosting an annual Thanksgiving meal in her home for those who can’t leave town for the holiday. Ebanks, a 42-year employee of Campus Dining, was recognized Wednesday by Chancellor Nicholas S. Zeppos for going above and beyond her workplace duties.
Nov. 14, 2017—Most Vanderbilt schools are observing a break from classes Nov. 18-26 for the Thanksgiving holiday. Campus Dining locations, Vanderbilt libraries and the Vanderbilt Recreation and Wellness Center will modify their hours over Thanksgiving Break.
Nov. 1, 2017—The collaborative is a working group of leading scholars, food service business leaders and executive chefs from invited colleges and universities who are accelerating efforts to move Americans toward healthier, more sustainable plant-forward diets.