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.
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.
The winners of the Notre Dame Food Services 2015 Director's Awards were announced at the Food Services Holiday Party in early January.
Son of legendary musician Bob Marley shares the story of his company with University staff.
Local magazine covers the artistry of our own Danny Bloss.
After being offline for repairs, the Reckers pizza oven is operating again.
Our annual outing was a thank you to our vendors as well as a fundraiser for Riley Children's Foundation.
Notre Dame Food Services' own Laura Johnson wowed judges with her "Tropical Breeze" creation.