Vanderbilt Campus Dining

By minimizing plastic waste and encouraging reusable container usage, ReusePass, which replaces the Fill it Forward program, provides the latest example of Vanderbilt’s ongoing commitment to responsible consumption and environmental preservation.   Read More

With preparations for the fall semester well underway, Vanderbilt University Campus Dining is pleased to announce updates for the 2023–24 academic year. Read More

Flex Meals can be purchased in blocks of 10; they are regularly $150 (plus tax) per block. During the fall 2023 Flex Meal Deal, faculty, staff, and graduate and professional students will receive three bonus meals per block purchased. The promotion runs Aug. 16–23. Read More

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

The Vanderbilt Language Tables program concluded its inaugural year on campus on April 20, bringing together students, faculty, staff and the public to explore languages and international cuisine in Vanderbilt dining halls. Read More

Campus Dining is celebrating Earth Week April 17-21 by offering a special week of menu items that represent various principles of the Menus of Change, a groundbreaking initiative that aims to support healthier, more sustainable and more delicious food choices. Read More

In support of Vanderbilt’s sustainability goals, Campus Dining is excited to celebrate Earth Month throughout April. Join the Vanderbilt community at events all month long, including specialty menu events, sustainable product giveaways, guest speakers and the popular Rand Farmer’s Market.  Read More

Vanderbilt Campus Dining chef Brian Cochrane recently traveled to India to learn authentic preparation of Vanderbilt students’ favorite dishes. The experience helped Cochrane see firsthand the recipes and food preparation for meals students had described to him. Read More