The annual student culinary competition takes place this year on April 3 in Dillon Gym.
Registration is open until February 6 for teams of four to register.
In the Rockefeller and Mathey dining halls, JD Thomas Clusters do not sit long on the plate. The bars—a mixture of sunflower seeds, pumpkin seeds, dried cranberries and shredded coconut bound together by melted chocolate chips—have become a favorite treat on campus.
For three weeks in November, the Campus Dining team launched the #LoveAMug campaign to increase awareness about and participation in sustainability efforts on Princeton’s campus and to celebrate the unique backgrounds of staff and departments.
Due to a warning from the Centers for Disease Control (CDC), we stopped serving romaine lettuce in all locations on November 20.
We will not serve romaine lettuce for the rest of the calendar year.
This is a proactive measure only; we have not received any recalls from our suppliers.
Earlier this summer, the National Association of College & University Food Services (NACUFS) presented Princeton University Campus Dining with the top award for “2018 Most Innovation Nutrition and Wellness Program.” The annual award recognizes colleges and...
On a sunny September Sunday, Princeton University Campus Dining hosted the inaugural Student Employee Team Fair on the south lawn at Frist Campus Center. Students had the opportunity to meet staff members while enjoying food, games with prizes, a live DJ and a photo booth complete with chef coats, pots, pans, and whisks as props.