Dining Services

NMH Dining Services

• To provide nutritious, healthy, quality meals and food service for all members of our community.
• To be responsive, progressive, innovative, and creative in making the NMH dining experience a favorable one.

Click here to visit our menus and nutrition information page. And check out Chef Chuck Friedhoff's award-winning tofu recipe.

The NMH Task Force for Sustainability supports dining services to ensure an environmentally sustainable approach to campus food service.

• 10 percent of the dining services budget is dedicated to buying local.
• The NMH farm supplies some organic vegetables, milk, and apple cider for use in dining hall.
• The NMH farm sells lavender and rosemary products, maple syrup, and cider to campus community and alumni.
• All vegetable kitchen waste is composted on the farm.
• Food audits are conducted throughout the year to help prevent waste.
• Fair trade coffee is served in the dining hall and in faculty lounges around campus.
• Dining services has installed a kitchen herb garden.
• Two to three sustainable CISA dinners are organized by dining services staff each year.