Campus Dining announced new menu items, portion changes and on-the-go meals on the Vanderbilt Campus Dining website on Oct. 13. These changes come after Campus Dining introduced other initiatives at the beginning of the semester.
Campus Dining made these changes in collaboration with the Dining Advisory Board and Vanderbilt Student Government after receiving feedback from student forms. Campus Dining encourages students to continue to submit feedback so they can further enhance Vanderbilt’s dining experience.
“As always, health, wellness and the student experience remain at the heart of every decision made by Vanderbilt Campus Dining. Students are encouraged to engage with Campus Dining by sharing in-the-moment feedback through Text and Tell, getting involved with the Dining Advisory Board and attending the special events and meals hosted by Campus Dining,” Campus Dining said in a message to The Hustler.
Café Carmichael introduced a seasonal pumpkin sage scone and homemade marshmallows that can be paired with the preexisting hot chocolate option. Carmichael also added roasted red-pepper-flavored hummus that can be served with pita chips.
In an interview with The Hustler, sophomore Lally Northcutt said she enjoyed these changes, especially the pumpkin sage scone.
“The pumpkin sage scone is literally delicious,” Northcutt said. “I get it after my last class every Monday as my study snack.”
Rothschild Dining Center implemented a new make-your-own peanut butter and jelly sandwich station that students can use during breakfast and lunch hours. The station also features gluten-free bread and refrigerated items.
Zeppos Dining Hall added a sandwich station during lunch that includes several types of meat and meat substitutes, including smoked turkey pastrami and tofu pastrami.
E. Bronson Ingram Dining Center added homemade sunflower butter to its protein options at the smoothie station and increased the size of the smoothie cups from 12 ounces to 16 ounces.
The Kitchen at Kissam now has a potato bar every other Sunday with new toppings, such as shredded cheese, scallions, sour cream and vegetables.
In a message to The Hustler, sophomore Rachel Monaco said that she likes the potato bar because of its convenience.
“I live in Kissam this year and it’s a good option for a quick and easy dinner when they have it on Sundays,” Monaco said. “Sometimes they even have sweet potatoes which is great because I don’t feel like they really serve those around campus.”
The Pub added a giant Bavarian pretzel to their menu, and Rand Dining Center introduced a banquet-style menu at the Latin station on Saturday nights that features alternating fish options, such as salmon and trout. Rand will also highlight a cold brew option at the coffee station on Saturdays.
Local Java Cafe at Alumni has implemented a mobile ordering option via the Transact Mobile Ordering app that allows students to order food for pickup. Chicken salad wraps have also been added to the menu.
The Commons Dining Center now offers pre-plated grab-and-go sandwiches on the breakfast hotline, including the Commons Club that resembles a classic club sandwich. The Chef’s Table station no longer uses gluten and features meals inspired by Latin and Southeast Asian cuisines. The grill station now has chicken breast hot dogs and Italian sausages.
Munchie Marts will consistently have the Commodore Tso Tofu Bowl, a crispy, deep-fried tofu dish topped with a sweet-and-spicy sauce, as an on-the-go meal.
VandyCart, a mobile grocery order program introduced earlier this semester, expanded its offerings to include salmon, chia seeds, oatmeal and additional baking options like sugar, flour, oil and cake mix.
