Residential & Dining Enterprises

Since its inception, the annual R&DE program has collected more than 600 tons of clothes, furniture, and other items to be donated after students move out for the summer. The program runs June 4-17.

More than 300 people attended the conference, which included a keynote from venture investor and best-selling author Tricia Montalvo Timm.

Stanford Dining, Hospitality & Auxiliaries is working with the nonprofit Sprouts to bring young people in the Bay Area interested in food careers to campus for culinary internships.

Watch Stanford chef Raul Lacara and his son Russell, ’24, bake and decorate holiday cookies – and get the recipe to make your own.

The Give & Go program run by Stanford’s Residential & Dining Enterprises has helped to divert nearly 500 tons of material from landfills.

More than 300 faculty, staff, and students gathered to build community and explore leadership, empowerment, DEIB, and the importance of strong mentorship and allies.

Residential & Dining Enterprise’s (R&DE) Stanford Dining, Hospitality & Auxiliaries is a leader in piloting indirect emissions reductions in partnership with the university’s Scope 3 Emissions Program. It has set a goal to reduce its emissions from food purchases by 25 percent from its 2019 baseline by 2030.

Activities taking place June 15-24 include exhibitions, a Sunday worship service, collaborative art projects, and cooking sessions.

R&DE Stanford Dining is making two changes to spring quarter dining.

A collaboration of institutional and affiliated organizations work together to help students follow religious dining guidelines during Passover and Ramadan – which both occur in April 2022 – and year-round.