What’s New to Campus Dining – Spring 2024
This spring semester, Campus Dining is thrilled to introduce several enhancements aimed at diversifying and improving our program. We’re excited to expand our reusable container program, begin a Dining Passport Program, and introduce many new food and beverage options at our dining halls.
ReusePass in retail locations
In alignment with our commitment to sustainability and reducing food waste, we are pleased to announce the expansion of our reusable container program in collaboration with ReusePass. Building on the success of the fall 2023 semester launch at residential dining halls, we are extending ReusePass to retail locations. Reusable containers will be available at Rand, 2301, and Kissam, replacing wasteful single -use compostable containers. To sign up, visit ReusePass here.
Dining Passport
Vanderbilt University is elevating campus dining with the introduction of the Dining Passport program. This innovative initiative encourages students to embark on a culinary adventure by visiting every dining hall, munchie mart, and cafe on campus. Each location will provide a unique stamp to mark your visit, making your campus journey delicious, interactive, and enjoyable! Passports are available at all dining halls. When you complete your dining passport, return it to the drop box at Rand. Campus Dining will do prize drawings throughout the semester.
Wasabi
After welcoming Wasabi, a sushi and boba dining option in the basement level of Sarratt in 2023, we’re excited to announce a new meal swipe option this semester. Now, you can enjoy sushi, including special rolls exclusively available at Wasabi, and a boba drink using your meal swipe.
Beer at the Pub
Campus Dining is raising the bar! The Pub at Overcup Oak, a revered institution, is back in action, now serving up a buzz-worthy addition to its menu.
Adding to our diverse dining options, The Pub will begin offering local craft brews, ciders, seltzers, and more this semester. Stay tuned!”
Stay tuned for more information on dates and options.
New Food Options
We’ve got some great new offerings in store this semester! Our salad bars are getting an upgrade with hydroponically grown strawberries, and campus cuisines now boast a variety of mushrooms.
Rand breakfast is enhanced this spring with a pancake rotation and added proteins at Fresh Mex and Mongolian Grill for lunch. Grab and go sandwiches and made-to-order omelets will be featured for breakfast at Kissam. For dinner, we will have a full salad bar every day and salmon, birria, and baked potatoes each featured on select days. The Pub will serve up chicken breast sandwiches, fish and chips on Fridays, and beer, of course!
Commons dining hall is shaking up dinner with Southern American options at the Chef’s Table – think smoked meats and jambalaya. Meanwhile, Taqueria is ramping up the protein options with barbacoa, carne asada, and more! Following the success of Chef Julien’s banh mi at the Chef Cook-Off this past semester, we’re adding it to the menu at EBI for lunch! Dinner at EBI will now consist of a pan-Asian bowl option and a shrimp boils and fish fries on select days. Zeppos now hosts a pasta bar for Saturday dinner, while Rothschild is adding exciting proteins like coq au vin and tasty vegetable recipes such as ratatouille.
At the Munchie Marts, you can enjoy a new array of Vanderbilt Provisions commissary items including pasta marinara, chicken salad sandwiches, plant-based breakfast burritos, and more!
We’re all excited to taste the many new offerings at each dining hall and stamp our dining passports in the process! We look forward to enhancing your dining experience at Campus Dining in Spring 2024!