B Y   T H E   N U M B E R S

By the numbers


Sandra Buckley restocks the fruit basket at the new Chancellor Green café.

The Department of Dining Services provides thousands of meals every week for Princeton students, faculty and staff and has updated the University's menu over the years to address health concerns and more diverse tastes.

• Students and staff members in the residential colleges consume 29,117 meals per week.

• The Frist Campus Center's various dining options -- including the food gallery, Café Vivian and Beverage Laboratory -- attract 35,958 customers per week.

• Dining services caters 1,500 events at the University each year.

• In the 1990s, dining services introduced menu items such as wraps, specialty pasta and potato bars, low-cholesterol eggs, fat-free salad dressing and increased vegetarian options.

• Since 2000, new menu items have included Mongolian-style "fire bowls," low-carb wraps, organic cereals and coffee, soy and rice milk, egg whites and black bean burgers.

Source: Department of Dining Services


PU shield
PWB logo