Since the start of the fall semester, Campus Dining leaders have been actively engaged with student groups to gather feedback on the dining experience. This productive dialogue, combined with input from the听, 国产原创 Student Government (VSG) and student surveys, has directly shaped changes that will meet the campus鈥檚 diverse tastes, dietary needs and expectations for sustainability.
These new enhancements, called 鈥淒ining Upgrade,鈥� will be implemented this semester and beyond.
Key Changes Across Campus:
Commons Dining Hall:听Introducing Swaadisht, a South Asian-inspired meal option at the Stir Fry station during dinner, along with new recipes at other stations to add more variety.听
The Kitchen at Kissam: Due to popular demand, Poke Bowls will return as a special Friday lunch option. Additionally, gluten-free grains and rice will be added to the Chop Chop station for a healthy carbohydrate boost.
E. Bronson Ingram Dining Hall:听Fresh Juices will be replaced by a smoothie station, allowing students to customize their smoothies, free from the Top 9 allergens.
Rand Dining Center:听We鈥檙e pleased to reintroduce the campus-favorite Mediterranean station, replacing the current South Asian offerings. Additional grill items will also be added to Chef James Bistro.听
Rothschild Dining Hall:听Desserts will be added to the menu, and the Gourmet Grille will return to the Chef鈥檚 Table station during dinner.听
Zeppos Dining Hall:听Lemonade will be introduced as a new beverage option.听
Commodore Pizza Kitchen:听The menu will now feature made-to-order personal pizzas, replacing the current large slice options.听
VandyBlenz:听Expanded smoothie offerings will now include protein powder as a meal plan topping. Power Smoothies will also join the meal swipe-eligible lineup alongside Super and OG Smoothies.听
Local Java, Caf茅 Carmichael and Common Grounds:听Any size latte and espresso drinks will now be offered as meal plan entr茅es.听
Additionally, students can expect more fish, steak and lean chicken breast options throughout campus menus, as we reduce the use of chicken thigh meat. We are also continuing our sustainability efforts by transitioning entirely from bamboo cutlery to compostable plastic for to-go meals and silverware for dine-in service.听
Putting Student Feedback First听
Our recent engagement with the Dining Advisory Board and VSG has been crucial in shaping these changes. Students have been at the center of this process, and Campus Dining is committed to continuously improving based on their input. As a reminder, students are encouraged to provide in-the-moment feedback using听听or via email at dining@vanderbilt.edu.听
Next Steps听
This round of updates is just the beginning. Based on continued student feedback, Campus Dining is poised to make further changes over Winter Break, with new menu options and enhancements to be rolled out for the spring 2025 semester. Campus Dining remains dedicated to creating a dining experience that meets the diverse needs of the 国产原创 community while upholding our standards of quality, inclusivity and sustainability.听
Stay tuned for more updates, and be sure to follow Campus Dining鈥檚听听for information about events and location-specific news.