And the Beat Goes On: A resilient Vanderbilt community finds innovative ways to thrive amid the challenges of COVID-19
May. 14, 2020—As the COVID-19 pandemic continues to upend lives in countless ways, members of the Vanderbilt community have shown remarkable resilience in the face of the crisis.
May. 1, 2020—Faculty and staff are now required to use a meal plan or credit card if they wish to dine on campus. Similar to regular flex meals, the new Summer Flex Meals will be available for purchase in blocks of five meals for $35, plus tax.
Apr. 22, 2020—To help ease the stress of living through heightened COVID-19 safety protocols, the Campus Dining team is distributing care packages to all on-campus residential students who visit Rand Dining Center.
Apr. 8, 2020—Vanderbilt Campus Dining has announced it is now offering virtual nutrition counseling for students with the university's campus dietitian.
Mar. 30, 2020—Staff at Vanderbilt University have made the transition to online and alternative learning and remote work possible for many, all while prioritizing the safety, productivity and well-being of those in our university community, writes Interim Chancellor and Provost Susan R. Wente in her latest "Open Mind" column.
Mar. 19, 2020—Campus Dining leadership, general managers, chefs and staff are working around the clock to feed the students, residential faculty and support staff who remain on campus amid the challenges presented by COVID-19.
Mar. 11, 2020—Vanderbilt student centers and other services will observe modified hours through the end of the semester, and Campus Dining has taken steps to reduce person-to-person contact at dining facilities.
Mar. 4, 2020—Vanderbilt Campus Dining will sponsor local food trucks on campus every Tuesday and Thursday from March 10 to the end of the spring semester as part of the Taste of Nashville program.
Feb. 19, 2020—After passing a rigorous and thorough audit by Kitchens with Confidence, a leading independent food service accreditation system, Vanderbilt University has become the first U.S. university where all commercial on-campus kitchens are “Certified Free From” tree nuts and peanuts. In addition, Rand Dining Center’s 2301 platform is “Certified Free From” the top eight allergens.
Jan. 10, 2020—The Kissam Kitchen at Warren and Moore Colleges is now open weekdays from 11 a.m. to 2 p.m. Options include made-to-order deli sandwiches featuring Bakery by Frothy Monkey rustic and artisan breads, a rotating selection of soups, and fresh handmade salads.