Following best-practice professional guidance, Bates will continue to operate a Dash (grab-n-go) dining program. All food is either served, or available pre-packaged. Catering services have been suspended, and we are not providing food service to faculty and staff. Dining is not open to the non-Bates public.
Our service has changed, and Bates dining does look different, but our commitment to providing you the best quality food, service, and dining experience will never waver.
Attention Students! Please Read the Important Dining Update Below
While we will continue with our Dash dining format, we have expanded to a four-week menu that includes a wider range of selections. These additions feature old favorites and newly developed recipes as well as expanded vegan and gluten-free offerings. We will be reintroducing Adventures in Dining, providing opportunities to reserve space for you and your friends to dine in a communal setting and adding additional outdoor seating options as spring approaches. For up-to-date dining information, please refer to this website.
Registration for meal time slots in Module C will open Tuesday, January 26. To sign up, log into Garnet Gateway and look under your To-Do list.
You will note that we’re asking you to sign up for pickup times for more meals during Module C: Saturday–Sunday brunch and dinner; Monday–Friday lunch and dinner. While we do not anticipate a change from the existing model of requiring pickup times only for Monday–Friday lunch, collecting additional registration information will allow Dining Services to quickly activate additional meal period schedules if required.
For questions about dining or if you are unable to schedule a time that meets your needs due to a class conflict, please contact Dining Services Business Manager Jenny Graves (email@example.com).
Winter Break Hours
Please note that Dining, Conferences and Campus Events (DCCE) will be closed on November 26 – February 11. We will be offering limited service to students who must stay on campus and those in isolation or quarantine during this period.
Peer Health Survey
Attention Students! Peer Health Education, Dining Services, and Health Services are working together to collect student feedback on dining and nutrition services from the Fall 2020 semester. We ask that students answer a few questions in this survey. Responses are completely anonymous, and will inform decisions for Winter Semester. This is your opportunity to share your thoughts on dining and nutrition, so please take a few minutes to respond.
Special Dietary Needs and Menu Questions
Students with special dietary needs, or who have questions about the menu should contact Cheryl Lacey, Director of Dining at firstname.lastname@example.org or 207-786-8355. In addition, the popular Napkin Board will move to a virtual wall.
How to be a Responsible Bobcat
- Most important: Please be patient, kind and understanding. We are all in this together.
- To be a prepared Bobcat, check the menu before dining.
- Wear your face covering when entering Commons. Face coverings must be worn at all times when inside Commons.
- Please sanitize your hands when entering or leaving the Commons building. For easy access, hand sanitizers have been installed throughout our dining facilities.
- Maintain physical distance whenever possible and follow floor decals when queuing.
- Observe and adhere to directional and capacity signage.
- Do not bring re-usable containers into dining facilities.
We will continue to compost pre-consumer food waste (e.g., cold kitchen scraps, coffee grounds, egg shells, etc.) and divert cardboard/tin/glass/plastic/pre-consumer paper from the waste stream.
The biggest change is that we will no longer be sending post-consumer food waste (i.e., unconsumed food) to the pig farmer.
We will not be opening the dish room this fall and have moved to single-use serviceware. We chose a line of single-use products that are made from 100% recycled paperboard.
While these products will not be diverted from the waste stream, we are doing our best to be good environmental stewards at the forefront. As you might imagine, this was a hard decision for us to make, considering that we have been a nationally recognized leader in sustainability since 2000, but weighed against the safety of our employees, there was no other choice.