Stanford Dining News Today

The year-long project is the result of a collaboration between R&DE Stanford Food Institute, the artificial intelligence company Winnow and Stanford scholars. The project aims to gather more comprehensive data on food waste at dining halls and encourage students to create less food waste.

ABOUT STANFORD UNIVERSITY AND RESIDENTIAL & DINING ENTERPRISES: Stanford University, located between San Francisco and San Jose in the heart of Californias Silicon Valley, is one of the worlds leading teaching and research universities. Since its opening in 1891, Stanford has been dedicated...

Some of the yogurt served at dining halls has been replaced by a non-vegetarian version containing Kosher Gelatin. Students expressed disappointment and confusion at the causes and consequences of this change.

Stanford Dining collaborates with the Stanford Philosophy Department to allow you to philosophically approach your meals everyday.  

Stanford student Eliana Fuchs comments on the detrimental effects of downsizing dining hall plate size on restrictive eating and self image. They write, "intentionally-restrictive plates are not a viable option."

The Graduate Student Council swore in new members and discussed housing and food affordability during its first summer meeting.

On Thursday, Stanford Residential and Dining Enterprises hosted its inaugural food research symposium — an event that brought together food and agriculture researchers from 6 of Stanford’s 7 schools to share research and find opportunities for collaboration.

The GSC called for the addition of smaller meal plan blocks and expanding beyond the 25-meal plan available for graduate students at its Tuesday meeting.

As part of the changes, the University will no longer offer UberEats credit to students isolating with COVID-19, instead telling students to pick up meals from dining halls while masked.

The Stanford dining team is using creatively named dishes to encourage students towards more climate-friendly choices