News
Celebrating Our Graduating Interns: A Tribute to Their Contributions and Future Endeavors
As the academic year draws to a close, we are proud to celebrate the achievements of our four outstanding interns who are graduating this year. Their dedication, passion, and hard work have made a significant impact on our community, and…
Spring into Flavor: “All About Herbivores” Event Celebrates Fresh, Plant-Forward Dining
As students head off campus for the summer, it’s the perfect time to refresh your plate with vibrant, herb-based flavors. Our recent Herbivore event showcased delicious, plant-forward dishes that celebrate all things fresh and green, providing inspiration for healthy eating…
Wake Forest University Chef Jonathan Burns Honored with “Champion of Change” Award
Winston-Salem, NC – Jonathan Burns, the esteemed Director of Culinary Development at Wake Forest University, was named this year’s recipient of the prestigious “Champion of Change” Award by the Wake Forest Office of Sustainability. This annual accolade recognized individuals who demonstrated…
Deacon Dining Hosts 4P Lunch and Learn Celebrating Ethical and Regenerative Food Systems
April 23, 2025 – Wake Forest University Wake Forest’s Deacon Dining welcomed faculty and staff to the annual 4P Lunch and Learn on Tuesday, held on the upstairs outdoor patio of Reynolda Hall. The…
Party For The Planet
On April 22, Deacon Dining and Harvest Table came together to celebrate Earth Day with our annual Party for the Planet on the Pit Patio. Despite a little rain, the event was full of energy, flavor, and…
Scrappy Smoothies
This past Tuesday, the dining sustainability team served up a delicious reminder that food scraps don’t have to go to waste. In celebration of Food Waste Prevention Week, students gathered in The Pit to blend up “scrappy…
Plant Forward Dining on Campus
At Wake Forest University, we take pride in offering our students high-quality, nutritious meals made from responsibly sourced ingredients. As part of our commitment to health and sustainability, we’ve expanded our support for Plant-Forward dining, encouraging our community…
Taking Home the Gold: Celebrating Chef Jonathan Burns’ Victory!
Huge congratulations to our very own Chef Jonathan Burns here at Wake for winning Gold at the Harvest Table Regional ACE Competition! 🏅 After months of preparation, ten chefs from across the country—representing their schools and culinary teams—traveled to Elon…
Regular Yogurt VS Greek, What’s the Difference?
Sustainability at The Pit: A Yogurt Showdown with a Sweet Twist Today at The Pit, sustainability was on the menu, and our guests were treated to a fun and educational experience, thanks to Quin, our Sustainability…
Deacon Dining’s Commitment to Sustainability going into the 2025 School Year
Deacon Dining: Committed to Sustainable Eating and Sourcing with Purpose As we approach the New Year, the team at Deacon Dining is already hard at work, planning menus and ingredients for the year ahead. At the heart of these…