Sustainability Spotlight: Jacob Eigenheer | News | Campus Sustainability

Jacob Eigenheer, Sous Chef at the University of Notre Dame, a young man with light brown hair and a beard, smiles while wearing a white chef's coat with the Campus Dining logo.

Jacob Eigenheer is a Sous Chef in South Dining Hall. Notre Dame Sustainability sat down with Jacob to learn more about him and discuss his role in shaping sustainability on campus through mitigating food waste.

Tell us about yourself and your work on campus.

I was born and raised in Joliet, Illinois, and have been at Notre Dame since 2017. I originally started cooking for Notre Dame Football before becoming a Sous Chef at South Dining Hall in 2024. As a chef, my passion for food extends to my home life, where I love discovering new dishes that fit a healthy, keto lifestyle. When I'm not cooking, you can find me playing hockey, working out in the gym, gaming on my PC, traveling, or watching Minnesota sports teams.

Tell us about your work as it specifically relates to mitigating food waste.

I focus on working side-by-side with our cooks to monitor production levels and prevent over-preparation. This hands-on approach allows me to mentor the team on creative ways to safely repurpose food. At the end of each shift, we collaborate to decide what can be utilized for future meals and what should be donated to the local food bank. Ultimately, I am proud that we have cultivated a culture where the entire team is actively engaged in minimizing waste.

What is your favorite aspect of your job?

Building relationships is definitely the highlight. While working with the football team, I established a strong partnership with Greg at Cultivate Food Rescue. When I transitioned to the dining hall, we collaborated to establish a schedule where food is rescued nearly every day from both dining halls on campus. Without that personal connection, we wouldn't have achieved the level of success we see today in supporting our community.

A person in brown gardening gloves holds a large, fresh bunch of vibrant green spinach against a blurred garden. There is a pull out quote in white text that reads, "When you view food as the result of someone's hard labor rather than just an ingredient, you're much less likely to let it go to waste.”

What is one sustainability tip/action would you recommend people take on in their daily lives, whether at home or on campus, related to reducing food waste?

My biggest tip is to plan your meals ahead of time. Before I shop, I look at my schedule for the week and realistically ask myself: Will I have time to cook? Will I even feel like it? This mindset comes from respecting the labor behind our food. For example, take a simple tomato. I personally know a farmer named Ryan who spends long hours tending his crop to ensure the best quality. By the time that tomato reaches the grocery store shelf, it represents months of hard work from the farmer, the harvesters, the suppliers, and the grocers. When you view food as the result of someone's hard labor rather than just an ingredient, you're much less likely to let it go to waste.

And one last rule: Don't shop hungry! Everything looks good when you're starving, which leads to buying more than you can eat.

What gives you hope for the future?

My hope comes from seeing people come together to support one another. Everyone is going through something, but a single act of kindness can completely turn a bad day around. I see this resilience every day in our dining hall. I am grateful for a team that does whatever it takes to succeed—from the chefs and managers to the dishwashers and the staff members cleaning our restrooms. To me, it is important to express gratitude to everyone for being here, including our guests. They chose to eat with us today, and that is a blessing. It is this shared willingness to serve and do the hard work that drives our group, and we wouldn't be successful without them.

Notre Dame is committed to reducing food waste and supporting food security in the South Bend-Elkhart region. Learn more about the University's food waste prevention efforts by visiting our Food resource page.

Do you know an individual or team who should be highlighted for their sustainability work? Submit a nomination for them here! Their story may be shared on our monthly Green Ambassador newsletter.