Dining Locations
menus & hours
SUMMER 2024 OLIVER HALL HOURS
Breakfast: 7:00 AM - 9:00 AM
Lunch: 11 AM - 1:00 PM
Dinner: 5:00 PM - 7:00 PM
Monday - Friday
8:00 AM - 2:00 PM
Saturday & Sunday
Closed
Summer 2024: Open for Events
The 1928 Pub will be closed all summer to the public, and available for your private events and gatherings.
Contact: Kara Gornick, Catering Manager
814-414-5258
kara.gornick@goodeatingcompanyus.com
Individuals under the age of 21 are prohibited from purchasing or consuming alcohol to adhere to legal regulations. We strictly enforce this measure to maintain a safe environment and appreciate your cooperation.
Make Your Summer Events Unforgettable with GEC Catering!
Ready to add some sizzle to your summer events? Our culinary team is excited to bring fresh, seasonal flavors to your next gathering. From refreshing breakfast spreads to vibrant lunch and dinner options, we offer a range of creative catering solutions perfect for the summer season.
Let’s collaborate on custom menus and unique execution ideas to make your event stand out. We can't wait to provide the perfect food to complement your summer festivities!
What's On Your Plate
meal plan options & policies
2023-2024 Academic Year Meal Plan Options
If you would like to purchase a meal plan or if you would like to make a change to the plan you have already selected, please email housing@stmarys-ca.edu
Contact
We'd Love to Hear from You
Health & Wellness
nutrition and dining with food allergies
Healthy & Happy
Our culinary wellness initiative focuses on delicious, nourishing food, whole-food ingredients, and satisfying flavors that will help make healthier choices second nature. We highly encourage you to play with your food and enjoy the goodness sharing a meal can bring to enrich our lives and keep us Healthy & Happy.
Clean Plates
Clean Plates is our resident dining option providing safe and appetizing food choices for our guests with food allergies, gluten intolerance, or for those who prefer simply prepared foods. The Clean Plates station offers food made without the FDA's most common allergens of peanuts, tree nuts, shellfish, wheat, soy, dairy, sesame, and eggs. All foods offered will be made without gluten-containing ingredients. Clean Plates makers are trained to avoid cross-contamination of their menu items. Separate equipment, storage areas, utensils, and preparation areas minimize but do not eliminate the chances of gluten and allergens at the Clean Plates station. Clean Plates is open to everyone and located at Oliver Hall seven days a week during the academic year, serving lunch and dinner on weekdays and weekends.
Food Allergies
We take pride in sourcing whole food ingredients prepared with care by our makers. We are all passionate about serving students. From general managers to front-line servers, we work diligently to address the specific needs of students, especially those with food allergies or special diet needs.
If you have a food allergy or a particular diet concern, please call or send us a note using the feedback form. We want to meet with all our guests with individual dining needs to ensure your dining experience is safe, delicious, and social.
Menu Allergens
Our menu system provides ingredient statements highlighting the top nine allergens: dairy, eggs, shellfish, fish, tree nuts, peanuts, gluten, sesame, and soy. Guests can clearly identify allergens in their food on menus and at point of service signage. The absence of an allergen listed on posted or electronic product signage does not guarantee that the product is free of that allergen. The guest is responsible for communicating their allergy to a supervisor or manager to ensure safety.
Plant-Forward: Greener (and healthier!) By Default
Good Eating Company offers a variety of delicious and satisfying plant-forward options daily. Plant-forward eating emphasizes plant-based foods but is not strictly limited to them. Our menus are typically over 50% vegan and 80% vegetarian. We include fresh, locally sourced produce, fresh-never-canned beans, lentils, whole grains, nuts, and seeds with a wide range of healthful plant-based options. Our chefs attended the Menus of Change® training at the CIA at Copia in Napa to fully immerse in the ground-breaking initiative.
Vegetables and plant proteins can be worked to coax authentic and delicious flavor, just like animal protein. Vegetable options can be renovated for every meal of the day. With endless possibilities, eating a plant-forward diet takes creativity. With the support of our makers, we help make it easy for you and easier on our planet.
"Food and agriculture production has a larger impact on our planet than any other activity, occupying a quarter of all arable land, affecting the state of oceans and wildlife habitat, consuming most of the world’s water and a fifth of the energy we produce, and creating a fifth of greenhouse gas emissions. When we look at the state of our planet, with increasing rates of both hunger and obesity—and eroding food security igniting social unrest—we want a better future."
-- Menus of Change, Vision, Culinary Institute of America