Fall 2024 Dining Upgrades
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 Dining Advisory Board, Vanderbilt Student Government (VSG) and student surveys, has directly shaped changes that will meet the campus’s diverse tastes, dietary needs and expectations for sustainability.
These new enhancements, called “Dining Upgrade,” will be implemented this semester and beyond.
Key Changes Across Campus:
Commons Dining Hall: 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.
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: Fresh Juices will be replaced by a smoothie station, allowing students to customize their smoothies, free from the Top 9 allergens.
Rand Dining Center: We’re 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.
Rothschild Dining Hall: Desserts will be added to the menu, and the Gourmet Grille will return to the Chef’s Table station during dinner.
Zeppos Dining Hall: Lemonade will be introduced as a new beverage option.
Commodore Pizza Kitchen: The menu will now feature made-to-order personal pizzas, replacing the current large slice options.
VandyBlenz: 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.
Local Java, Café Carmichael and Common Grounds: Any size latte and espresso drinks will now be offered as meal plan entrées.
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.
Putting Student Feedback First
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 Text and Tell or via email at dining@vanderbilt.edu.
Next Steps
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 Vanderbilt community while upholding our standards of quality, inclusivity and sustainability.
Stay tuned for more updates, and be sure to follow Campus Dining’s Instagram for information about events and location-specific news.