David Ter Kuile

Vanderbilt University honored 10 graduates from its Culinary Academy, a program designed to amplify the skills and expertise of the university’s Campus Dining staff. The graduates successfully completed the rigorous program, gaining advanced culinary skills to enhance the overall quality of Vanderbilt’s dining program. Read More

As faculty and students planned for the start of spring classes, Vanderbilt University staff worked diligently to prepare for the semester as well as ensure that members of the campus community were as safe as possible during winter weather earlier this month. Read More

David ter Kuile, executive director of Campus Dining, and members of his team discuss the value of being part of the Vanderbilt community and ways they are working to create an excellent environment for students, faculty and staff while dealing with challenges such as staffing and supply chain issues. Read More

Campus leaders hosted a virtual town hall Sept. 13 for undergraduate students and their families. The topics discussed included COVID-19 protocols, testing and contact tracing, housing and dining facilities, academic support, and resources for mental health and wellness. Read More

Vanderbilt University campus leaders will host a virtual town hall on Monday, Sept. 13, beginning at 6 p.m. CT for all undergraduate students and their families about the university’s 2021 fall semester operations. The event will address COVID-19 protocols, testing and contact tracing, housing and dining facilities, academic support, and resources for mental health and wellness. Read More

Vanderbilt University Campus Dining has been named Best Overall Food Allergy Champion for Universities in the fifth annual MenuTrinfo Allergy Awards for going above and beyond in its efforts to take care of diners who suffer from food allergies. Read More

Vanderbilt University has entered into an agreement with Follett Higher Education to assume operation of the university’s bookstore at 25th and West End avenues. 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

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

Vice Chancellor for Administration Eric Kopstain and Vanderbilt Law School lecturer Linda Breggin, a senior attorney with the Environmental Law Institute in Washington, D.C., and project director for the Nashville Food Waste Initiative, have been named co-chairs of the Nashville Sustainability Advisory Committee.  Read More

As part of its ongoing sustainability efforts, Vanderbilt University announced today it will eliminate all single-use plastic water and soda bottles in its operations throughout dining facilities, markets and vending machines on campus, saving more than 430,000 plastic bottles per year and over 1.7 million bottles during a graduating class’s four-year experience. Read More

At the University Staff Advisory Council’s June meeting, Executive Director David ter Kuile shared updates coming to Campus Dining’s 17 locations across campus, including waste reduction efforts and new menu options. Read More

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. Read More

David ter Kuile, an accomplished leader with 19 years of experience in multiple sectors of the food service industry, has been named executive director of Campus Dining. Read More