Food Services
Goal: Procure and prepare healthy meals for students using locally grown and sustainably produced sources where possible, and use food preparation and distribution practices that minimize energy use and waste generation
About ND Food services
Food Services is comprised of two campus dining halls which serve over 11,000 meals per day, as well as a convenience store, eight express units, the Huddle food court, three casual restaurants, a large catering department, campus vending, and athletic concessions. Food Services is the largest campus department; employing 64 full time managerial staff, 253 full time cooks, chefs, kitchen associates, and service associates, 1,023 part time staff, and 733 students. View Food Service Metrics
Initiatives
- Marine Stewardship Council Seafood Certification
- Food Waste Diversion from Landfill
- Local, organic, and fair trade sourcing
- Food Preparation and Service Efficiency
- Staff Education
