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Student volunteers recently helped measure the tray waste in both the North and South Dining Halls.  This measurement has been occurring…

Too often we are engaged in many other activities at meal time and as such we are never fully aware or present for our meal.  We may be working…

BY: COLLEEN O’CONNOR FOR NDWORKS

Forty-four years ago, Helen Hiatt came to the Huddle for a job interview. “I thought I would be there for an hour or so, but the manager at that time, Mr. Farrell, asked me if I could start that day,” said Hiatt. She has been at the Huddle…

Executive Chef Don Miller, CEC, AAC, CCE, of Notre Dame Food Services was honored to be named as one of 15 finalists for the 2011 Chefs…

Zeeland Farm Services is the provider of Notre Dame Food Services cooking oils.  Zoye oil is a great choice, produced sustainably from 100% locally grown soybeans.  This locally produced oil provides the health benefits of Omega 3 and Omega 6 fatty acids, and much more.

With the leaves changing color and football season in full swing, we know that fall is upon us.  With this change, Greenfields is offering a new menu showcasing fall specialties.  Available now, this menu offers seasonal items such as Harvest Stew, a blend of winter squash, sweet potatoes,…

At the latest nutrition and culinary presentation at Greenfields, we explored some key gardening ideas, ways to extend one’s harvest, nutritional principles, and some delicious recipes.

The Notre Dame Campus Community garden may have touched you even if you have never been there.

Grow Irish! The Campus Community Garden helps to improve the quality of like on campus by giving access to

• fresh local produce
• fresh air and exercise (recreation and therapy)
• a wider network of people

September 3^rd was not only the premier of the 2011 Fighting Irish Football Team; it was also the premier of the newest food service concept on campus.  Recker’s launched its Tandoori station just South of South Dining Hall.  This concept is available game days only.…

Are you looking for a value or something new and different?  Notre Dame Food Services offers specials in all of our operations.

On August 10, 2011, Chef Donald Miller, Notre Dame Food Services Executive Chef and Jocie Antonelli, Notre Dame Food Services Nutritionist and Registered…

Notre Dame Food Services dining halls reached record counts* again during the 2010-2011 academic year.  The combined efforts of both North and South Dining Hall served over 2 million meals last year hitting an all-time high of 2,140,000 meals served.  This number is up by 20,000 meals from…

Notre Dame Food Services is proud to announce many accomplishments from the past academic year in the area of sustainability.  We continue to make great strides in waste reduction and sustainable purchasing.

Over the course of the 2010-2011 academic year, the amount of trash that we…