New website offers allergen and nutritional information for all food served in dining halls.
Senior Executive Chef Donald Miller shares his recipe for Braised Lamb Shoulder.
Campus Dining's own Danny Bloss won the National Ice Carving Association's National Competition.
Order dinner from Café de Grasta and we’ll deliver it to you curbside.
Try this delicious chili from the recipe files of our Senior Executive Chef Donald Miller.
Au Bon Pain recently recognized Notre Dame Campus Dining’s Hesburgh Library location as Franchise of the Year.
In honor of National Apprenticeship Week, our own culinary apprentice Anica Hosticka reflects on her experience competing in the ACF Youth Culinary Olympics.
Food runners needed to deliver baked goods from Au Bon Pain to community agencies in need.
Campus Dining team recognized for dining hall waste reduction project.
Have you heard? Notre Dame Campus Dining has officially made the switch to freshly-cracked eggs from cage-free hens! Considering we use approximately 1,329,894 eggs annually, this is quite the change—one that applies to all of our whole egg needs across campus! You might ask if we have hired additional staff to crack all of these eggs for the dining halls and catering. No, in fact, we have not. We now have machines in place, which can crack up to 2000 eggs per hour, at North Dining Hall, South Dining Hall, and the Center for Culinary Excellence! …
Six South Bend Community School Corporation (SBCSC) students are spending time with us in Campus Dining this week!
New initiative will help food insecure families in the South Bend area and reduce food waste.
A new Smashburger and renovated Starbucks have opened just in time for the new academic year.
The newly renovated cafe features a beautiful updated interior and an authentic Italian menu.
Campus Dining's own Chef Charu Pant brought home the gold from the annual NACUFS National Culinary Challenge.
Several Huddle locations and Decio Commons to be updated.
Dining halls announce cereals to be served during 2016-17 school year.
Campus Dining's own Chef Charu Chandra Pant won 1st place and a gold medal at the NACUFS Midwest Region's Culinary Challenge
Members of the nation's Culinary Olympic Team met at Notre Dame to practice for the 2016 Olympics.