David ter Kuile
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.
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.
Feb. 28, 2020—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.
Aug. 28, 2019—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.
Jun. 13, 2019—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.
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.
Jun. 13, 2017—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.