Dining Hall

Notre Dame Food Services strives to prepare healthy meals using locally grown and sustainably produced sources where possible, and to use food preparation and distribution practices that minimize energy use and waste generation. Campus food sustainability initiatives fall into the following categories:

How food is prepared

How food is served

Notre Dame Tray


Where food comes from

Where food waste goes

Staff Education

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.