News

For the small population of students remaining on campus this spring, the offering is a welcome reprieve. 

Chef and community activist Vimala Rajendron trained CDS staff in traditional Indian cuisine over spring break.

Cleveland, Ohio-based nutrition advocate Vel Scott works with Bon Appetit chefs to develop healthful, culturally relevant menu offerings.

New Creation Farm, a local provider of ground beef and pork, is dedicated to raising animals humanely, without hormones, antibiotics, or GMOs.

Just down the road, a hydroponic lettuce grower harvests fresh greens for Oberlin’s dining halls.

Oberlin's food service provider gives back to the family farm that supplies the majority of meat served in campus dining halls and cafes.