Campus Dining, formerly Notre Dame Food Services, provides over 2.8 million meals annually to the 6,450 students on campus meal plans, as well as to countless others. Additionally, it features 21 retail units; campus catering that services over 8,000 events per year; coin-operated food and beverage concessions; and laundry vending. The department provides resident food service for the Congregation of Holy Cross, which includes two residences, a seminary and a nursing home, and to the campus student health center and child care center.
Two distinctions of the University's food service program are culinary leadership and sustainability. Culinary concerns such as recipe quality, recipe procedures, and productivity are addressed regularly by the Council of Chefs. The Council is made up of 13 members, most of whom are certified by the American Culinary Federation (ACF). The department also operates an ACF apprenticeship program.
Campus Dining is committed to sustainability and using locally sourced foods. This year for the annual opening Mass and picnic, all food served was locally sourced within 250 miles of campus.
Recent major initiatives include the renovation of North Dining Hall, the launch of three micro-restaurants in the Duncan Student Center, and the opening of the Center for Culinary Excellence, a state-of-the-art facility dedicated to catering production and retail/residential dining support. Additionally, the campus catering operation has been totally rebranded and is now known as University Catering.