News

Campus Dining is engaging in its First Annual All-Staff Day of Learning on Friday, August 2, 2019.

Campus Dining is pleased to announce the appointment of Xavier Santiago as the Executive Chef for University Catering and Center for Culinary Excellence.

Ryli Vissers, chef de cuisine at the University of Notre Dame, was awarded third place in the National Association of College and University Food Services (NACUFS) National Culinary Challenge on July 11, 2019 in Denver, Colorado.  

The Green Restaurant Association recently awarded Garbanzo Mediterranean Fresh 3 Star Certified Green Restaurant status. This honor is based on 40 criteria ranging from the amount of vegan and vegetarian dishes served to the efficiency of appliances to recycling practices.

Campus Dining is excited to announce an innovative reusable container program, OZZI, that will aid in reducing the University’s landfill waste.

Check out this delicious recipe from Senior Executive Chef Don Miller's very own kitchen! 

Dining halls announce cereals to be served during 2019-20 school year.

 

A new food waste system at the University of Notre Dame is poised to reduce nonconsumable food waste on campus by more than 2,000 pounds per day while contributing to the clean energy needs of a local farm — thanks, in large part, to the hard work of several Notre Dame students.

On Tuesday, April 2, Legends of Notre Dame will debut a new menu, featuring old favorites and tasty new additions. Game day classics like wings and burgers along with a selection of healthy and vegetarian options will be offered. Come in and try our Blue Cheese & Bacon Dip appetizer, Farmers' Market Farro Bowl, or Nashville Hot! Spicy Fried Chicken Sandwich. …

Ryli Vissers, chef de cuisine at the University of Notre Dame, was awarded first place in the National Association of College and University Food Services (NACUFS) Midwest Region's Culinary Challenge on March 2, 2019 at The University of Northern Iowa.  Chef Vissers won the challenge and a gold medal with his dish, "Poached Venison Loin filled with Tarragon Farce, Venison Chili, Buckwheat Spaetzle, Braised Red Cabbage, Glace Celery Root, Caraway Cracker, Blackberry Compote.”…

It's never been easier to help the environment by reducing plastic waste! See how OZZI works here.

The Green Restaurant Association recently awarded North Dining Hall 2 Star Certified Green Restaurant status. This honor is based on 40 criteria ranging from the amount of vegan and vegetarian dishes served to the efficiency of appliances to recycling practices.…

Learn more about the family recipe that inspired Senior Executive Chef Donald Miller to be a chef!

Campus Dining and Student Government announced today that Pizza Pi will open May 2019 on the south side of South Dining Hall in the former Reckers location.

Notre Dame's North and South Dining Halls earned a B on Peta2's annual vegan report card.

Campus Dining assistant director of Duncan Student Center restaurant operations Jim LaBella was named Restaurant Manager of the Year at the Indiana Restaurant and Lodging Association’s annual Stars of the Industry Awards Dinner in Indianapolis on November 14, 2018.

Students share the delicious, out-of-the-box recipes they make in the dining halls!

See guest Chef Myles Anton's signature recipe for Ragu of Beef alla Stella Maltagliati.

Kaylie Parry, a sustainability advocate with a background in agriculture, will take on a new role in Campus Dining as its inaugural Program Manager, Regional and Sustainable Food Systems, in January.

See how Campus Dining is investing in its greatest asset, its people.