Campus Dining

Sharaff is the owner of HydroHouse Farms, a commercial hydroponics business in Mount Juliet, Tennessee, that supplies leafy greens to many restaurants and businesses in Nashville—including Vanderbilt Campus Dining. Read More

As Vanderbilt reflects on the one-year mark of the COVID-19 pandemic and its impact, we are honoring the dedicated staff, faculty and students who rallied to support our One Vanderbilt mission and ensured that the university adapted amidst unprecedented challenges. Read More

As part of Vanderbilt Campus Dining’s continued efforts to become a more environmentally sustainable operation, the nationally recognized food service provider has announced a strategic partnership with Middle Tennessee-based Hydrohouse Farms. Founded by Vanderbilt alumnus Hassan Sharaff in 2016, Hydrohouse Farms’ mission is to provide quality, healthy locally grown vegetables to the Nashville area. Read More

Recycling and food waste collection bins will be added to the dining tents on Peabody Esplanade and Alumni Lawn beginning Feb. 9. In addition, in partnership with Students Promoting Environmental Awareness and Responsibility, Campus Dining will provide all undergraduate students with a set of bamboo cutlery that is reusable, 100 percent biodegradable and sustainable. Read More

The webcasts are short instructional cooking videos that showcase the diverse talents of Campus Dining’s culinary team and will feature holiday-inspired dishes, global flavors and the chefs’ go-to meals designed to spice up your dinner rotation. Read More

Beginning Monday, Nov. 2, the university will launch an indoor dining pilot at the Sarratt Student Center, Rand Hall and Central Library Community Room, with the intention of expanding the pilot to The Commons Center Dining Room before the end of the fall semester.   Read More

Vanderbilt Employee Appreciation invites you to attend a series of Zoom webinars to learn recipes geared toward employees working remotely and preparing food at home. The recipes on Wednesday, Sept. 30, will be presented by Audrey Patterson, chef de cuisine at E. Bronson Ingram College, and Justin Netto, executive catering chef at Vanderbilt. Read More

Vanderbilt Employee Appreciation invites you to attend a series of Zoom webinars to learn recipes geared toward employees working remotely and preparing food at home. The recipes on Wednesday, Sept. 23, will be presented by Aaron Dilts, executive chef for Vanderbilt Campus Dining. Read More

Vanderbilt Employee Appreciation invites you to attend a series of Zoom webinars to learn recipes geared toward employees working remotely and preparing food at home. The recipes on Wednesday, Sept. 16, will be presented by Jordan Rogers, executive chef for Vanderbilt Campus Dining. Read More

Students, faculty and staff can now add their Commodore Card to Apple Wallet and use their iPhone and Apple Watch to access buildings on campus, purchase meals and more. Read More

Vanderbilt has announced that PepsiCo will serve as its official beverage provider for Campus Dining operations and vending locations. The new partnership addresses the university’s sustainability goals and changing student needs. Read More

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. Read More

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. Read More

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. Read More

Vanderbilt Campus Dining has announced it is now offering virtual nutrition counseling for students with the university's campus dietitian. Read More

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. Read More

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. Read More

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. Read More

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. Read More

Employee Appreciation would like to recognize Susan Taylor, an 18-year Vanderbilt Campus Dining employee. Read More