Commons Dining Hall

Our Chefs are continually creating new and flavorful dishes alongside much-loved staples featuring sustainably sourced products from our local farmers and producers. Meals offer students a wide range of options drawing on cuisines from around the world, and including Vegetarian, Vegan, and Made Without Gluten selections at every meal. 

We work diligently to accommodate guests with dietary restrictions to create a safe dining experience for all in the Dining Hall. Staff members are happy to discuss menu items and ingredients at any time and all menu items are clearly labeled with top allergens including gluten, dairy, and soy. Please email dining@bennington.edu with questions, concerns, or to speak with Chef Steve about navigating the Dining Hall with your specific dietary restrictions.

Missing a favorite meal, side dish, or dessert? Submit your Recipe From Home and we will work to feature it on the menu.

Sustainability

Through our commitment to serving locally sourced and sustainably produced food we have developed relationships with local farmers and producers by the dozens, including Maplebrook Farm (2 mi), Laughing Child Farm (38 mi), Peacock's Pure Maple Syrup (7 mi), Northeast Family Farms, Earth Sky Time Community Farm (18 mi), Vermont Fresh Pasta Company (55 mi), and Bennington College's own Purple Carrot Farm.

In addition we are committed to:

• Composting all pre and post-consumer food scraps
• Recycling fryer oil through Buffalo Biodiesel
• Recycling all cardboard, paper, glass, and plastic waste
• Purchasing products in non-plastic and recyclable/reusable packaging whenever possible
• Discontinuing the retail sale of plastic bottled water
• Tray-less dining to reduce thousands of gallons of water waste and conserve energy
• Minimizing food waste through a five step food management system
• Serving cage-free local eggs sourced from Feather Ridge Farm (81 mi)
• 100% sustainable seafood purchasing following the Monterey Bay Aquarium Seafood Watch guidelines

Meet Your Neighbors

Learn more about the local farmers and producers whose products are used to create your favorite Dining Hall dishes.

Laughing Child Farm

Organically grown sweet potatoes in the Mettawee Valley of VT ... Owned and operated by Brooke and Timothy and their four laughing children.

laughingchildfarm.com | facebook | instagram

Laughing Child Farm is the #1 provider of Sweet Potatoes to Bennington College Dining

Feather Ridge Farm

Farming…not only a business, but a lifestyle and a philosophy

Feather Ridge Farm is nestled atop the beautiful hills of southern Columbia County, New York.

Four generations of our family have worked the land since 1938. Currently we are three generations working together.

The secret to providing you with the finest quality eggs is that we are a start to finish operation. Starting at day 1, we raise our baby chicks on our homemade all natural feed made from local grains. Eggs are hand-gathered from nests, washed, and USDA inspected for your protection.

Eggs are chilled immediately after they are gathered and before packing to retain maximum freshness and flavor.

Our delivery drivers are efficient and conscientious, delivering this precious cargo intact! Feather Ridge eggs are always FRESH often reaching stores and restaurants a day after being laid!

Our family strongly believes  in sustainable farming practices and supporting local agriculture. We are committed to always providing you, our customer, with the freshest, most delicious tasting food possible.

Feather Ridge Farm is the sole provider of eggs to Bennington College Dining

Meal Plan Information

Napkin Notes

The napkin board is a Bennington tradition that has lasted over three decades. Please write, calculate, or sketch your thoughts about your experience in the dining hall on a napkin while you’re here and post them on the board. We really appreciate the feedback. If you find this too restrictive, please feel free to break into song and dance to better convey your thoughts.