Dining

Monday thru Friday
Breakfast is from 7:15–9 a.m., cereal and bagels available until 10 a.m.
Lunch is from 11 a.m.–2 p.m. 
Dinner is from 5–7:15 p.m.

Saturday and Sunday
Continental Breakfast is from 8:30–10 a.m. 
Brunch is from 11 a.m.–1 p.m.
Dinner is from 5–7:15 p.m.

The dining hall offers a wide range of selections at every meal to ensure that you will find something enjoyable to eat. We offer meat, chicken, fish, vegetarian, and gluten-free options to cater to our diverse student body. The menu varies from day to day, offering different options and ensuring a variation in diet. Please refer to the Weekly Menu to see what is being served this week at Loomis.

We offer many menu options that cater to various lifestyles. For example, there is a gluten-free station as well as salads, grain burgers, pasta, and tofu as options, just to name a few.

When the dining hall is closed, the café in the SNUG is open for you to grab a bite to eat. The menu varies in choices to allow everyone to find something that appeals to them. Anything ordered at the café can be charged to your student account. There will be limited hours for food delivery and boarding students may use kitchens in the dorms with the permission of dorm faculty.

Located in the center of campus, the SNUG (Students Nestled Under Ground) provides an ideal place for you to relax during a free period, grab a snack after classes, and meet up with friends on a Saturday night. The bookstore, central mailroom, Student Activities office, and café call the SNUG home. TVs and ping pong tables provide easy entertainment when the space isn’t hosting performances by student and local bands, open mic nights, and dances. The SNUG café is open whenever the dining hall is closed and serves various hot food options, including breakfast sandwiches, chicken fingers, and french fries. There will be limited hours for food delivery and boarding students may use kitchens in the dorms with the permission of dorm faculty.

Sustainability is no longer just a growing trend, but rather is a part of our culture and a way of the future. We have been working closely with our vendors to provide local produce and recyclable paper products. We do our best to offer local produce, locally made bagels and donuts, and local hormone-free milk from Garelick Farms. We use only paper napkins made from recycled materials in our dining halls and recyclable paper towels in our kitchen. Our vendors inform us when seasonal produce is at its peak from local farms and update us when new recyclable paper products are available to best fit our needs.