Luigi Alberganti Appointed Executive Director of Campus Dining
Luigi Alberganti has been elevated to executive director of Campus Dining.
What's Happening
Campus Dining plays an integral role in the Notre Dame experience for students, faculty, staff and friends. Our commitment to our Notre Dame family is shown in the values we instill in our operation, and the events and happenings that add variety and fun to our locations.
Campus Dining on Twitter
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Recent News
New dining offerings on campus coming soon
The options for dining on campus will increase this fall with the addition of new quick-service locations. Here are updates on three new dining offerings.
With the new partnership of Hammes Notre Dame Bookstore and Barnes & Noble College comes the opening of a new coffee shop, The Gilded Bean. The coffee shop will open in the former Einstein Bagels location on Monday, Aug. 15. The Gilded Bean will serve the Starbucks-branded “Proudly We Serve” coffee line alongside bagels and bagel sandwiches. …
Notre Dame Campus Dining Announces Retail Dining Master Plan
The University of Notre Dame is excited to announce a variety of changes to its campus retail dining experience.
Upcoming Events
Waste & Weigh Nights
Campus Dining and the Office of Sustainability are teaming up twice this semester to promote awareness of food waste as a climate change issue and encourage students to reduce their food waste in the dining halls. The amount of food waste in the dining halls is tracked throughout the academic year with the goal of reducing the volume of surplus food at the source. The collected food waste is ground up into a slurry by our Grind2Energy systems and transported to the Homestead Dairy Farm in Plymouth, Indiana. At the farm, a digester converts the slurry into biogas to produce electricity. The liquid byproducts from the process are used as fertilizer, while the solid byproducts are used as bedding for the cows.…
Waste & Weigh Nights
Campus Dining and the Office of Sustainability are teaming up twice this semester to promote awareness of food waste as a climate change issue and encourage students to reduce their food waste in the dining halls. The amount of food waste in the dining halls is tracked throughout the academic year with the goal of reducing the volume of surplus food at the source. The collected food waste is ground up into a slurry by our Grind2Energy systems and transported to the Homestead Dairy Farm in Plymouth, Indiana. At the farm, a digester converts the slurry into biogas to produce electricity. The liquid byproducts from the process are used as fertilizer, while the solid byproducts are used as bedding for the cows.…