Dining on Campus
From Fields to Table
Kenyon is a national model for cultivating the local-food market and for putting that food on the table for students. Forty percent of the food in the dining hall comes from local producers.
The Great Hall
Kenyon combines farm-fresh meals with timeless art in the Great Hall, where literary stained glass windows (including a Walden scene) gleam overhead.
Kenyon's dining scene stands out in two ways. First is the place itself: beautiful, magnificently renovated Peirce Hall, with its literary stained-glass windows and spacious serving areas. Second is the fare: Kenyon is a leader in the local-food movement, and we serve up a good deal of information about area farmers along with the foods we buy from them.
What's Cooking
We change the menu three times a year to focus in on the climate and the local foods available. Suggestions from the students are always welcome and play a key role in the menu revisions.
Special Diets and Food Allergies
Kenyon is committed to meeting the dietary needs of students who have food allergies and other dietary restrictions. As part of that effort the College uses NetNutrition, an online tool that allows students to access ingredients, allergen and nutrition information about the College’s menu from a mobile phone or computer. Students who have food allergies are also encouraged to meet with the director of student accessibility and support services to develop a food management plan.