As you can imagine, opening on campus during a pandemic is fraught with challenges. Much effort was put into the dining plan to keep everyone safe and to maintain food quality. Please refer to our Dining Guide to learn what to expect for spring 2021.

A bowl of fruit, nuts, and grainsDining will constantly evolve during each campus operational level. We are actively looking into ways to increase the speed of service during our peak dining hours of noon-1 p.m. and 5-6 p.m.

Keep a lookout for the food truck to re-open on the Quad with the addition of local trucks as weather permits.

Looking for a job on campus? We’re hiring! We’re seeking to fill student cashiers and food service worker positions and are actively hiring a marketing and engagement Intern to help spearhead dining-related events and activities across campus.

We heard your feedback! We’ve been hard at work balancing the competing demands of reducing waste and prioritizing COVID-safe dining solutions. We have made a number of changes to limit single-use plastic. Plastic utensils are no longer automatically added to takeout order bags, and we will soon be piloting a bagless takeout program at ECO Café in RISC. Additionally, we encourage students to take part in our ECO-clamshell program, which is available at Upper and Marquis.

Trolley Stop Diner will open this spring! We are so excited to share this news, and we are looking forward to serving you. Stay tuned for details in the upcoming weeks.

We’ve received lots of inquiries about replacing lost student IDs over the past few weeks. If you need to replace yours, please follow the instructions on the ID submission form.

Have questions about how Dining Services handles food allergies on campus? Join Chris Brown, general manager, and Campus Executive Chef John Soder for a Q&A on Thursday via Zoom.

Questions? Contact Chris Brown.

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