Dining

Dining

W&L is committed to offering food that is fresh, skillfully prepared and hand-crafted from the highest quality ingredients. We strive to ensure that, as much as possible, the food served on campus is sourced from local farmers, growers and artisans, including produce grown in W&L's own Campus Garden. Dining venue menus emphasize fresh, local and healthy options, including specialty diets (vegetarian, vegan, etc.) and allergy-free selections.

Dining Venues

We have several venues and dining options across our campus. Many locations have special options, such as The Marketplace salad bar, the rotating menu at Foodside, vegetarian and vegan options at Hillel, and more!

Special Diets & Allergies

We offer a proactive approach for students, faculty, and staff with special dietary needs. Our "Allergy Friendly Zone" in the Marketplace provides a safe area for students with food allergies and sensitivities, including dedicated allergen-free equipment, and allergen-free food options. In addition, we are dedicated to providing creative, nutritious and delicious menu options daily for vegan and vegetarian diets.

Sustainable. Local. Responsible.

Commercial food service operations can have a tremendous impact on the world we live in, and Washington and Lee Dining Services strives to be an upstanding global citizen. Every piece of packaging across campus dining venues is 100% compostable, and this trash (along with food waste) is composted responsibly in our on-campus garden. In turn, the garden used this rich soil to grow hyper-local produce that is served in our campus dining venues, as well as donated to local food banks. Additionally, we partner with local purveyors whenever we are able to, both to support the local community and the environment. Our sushi is made every morning by a downtown Lexington Japanese restaurant, and we have numerous partnerships to obtain food from local farms, like fresh beef from Seven Hills Farms and milk from Homestead Creamery.

Launch John W. Elrod Commons

Our Food Philosophy

Seeds become plants, plants bear fruit, fresh produce is consumed, scraps become compost, and that compost feeds the next generation of plants. This is the circle of life for fruits and vegetables, and it is a way of life at Washington and Lee University.

Read more about our Seed to Table program.


If you would like more information about our dining program or have specific questions about our ability to accommodate your diet, please email diningservices@wlu.edu or call Jen Hickey, director of dining services, at 540-458-8148.