With the fall semester fast approaching, we wanted to provide you with the most up-to-date information regarding the dining options available to you. Please understand that we expect many of these changes to be temporary; they have been developed with the safety of you and our dining services personnel in mind, and conform to guidance from the food service industry, and state and local health departments.

Since not everyone can fit in the Tully with the current social distancing guidelines, there will be four on-campus dining areas for meal plan participants. Each of these locations will allow for Grab-and-Go or Grab-and-Sit dining options, depending on your preference. Dining locations are assigned by Residence Hall:

• Tully Dining Commons: Jogues, Regis, Campion, McCormick
• Oak Room: Loyola, Gonzaga, Langguth
• Faber Commons: Faber
• Conference Center Dining Room: Claver, Kostka, and Voluntary Meal Plans

Dining hours are:

Monday – Friday:

Breakfast: 7 a.m. – 10 a.m.

Lunch: 11 a.m. – 3 p.m.

Dinner: 4 p.m. – 9 p.m.

Weekends and Holidays

Brunch: 8 a.m. – 3 p.m.

Dinner: 4 – 9 p.m.

Students with special dietary needs should email Mackenzie Gordon, our food service dietician, to set up a virtual meeting or phone call to review and develop a plan: mgordon@fairfield.edu. Students need to fill out the food allergy form on www.fairfield.edu/foodallergies and send it to the Student Health Center in Jogues Hall. All students requiring special diets will be provided meals from the Tully Dining Hall's “Simple Servings” safe area.

We have also installed additional Micro Market locations in the Dolan School of Business and the Barone Campus Center (now on the first and third floors). Two food trucks (with rotating offerings) will be serving lunch and dinner on class days.

For non-resident students who opt-in to a meal plan, there are new Levee Meal Plans, in addition to the 45 or 65 Meal Block plans that are regularly offered. Residential students have the default meal plan as well as meal plan upgrades. Meal plan options:

Voluntary Meal Plans at The Levee:

• 25 Meal Block plan for $325 per semester
• 40 Meal Block plan for $500 per semester
• Carry out meals available 7 days a week between 11 a.m. and 9 p.m.
• Claudio’s menu will change daily
• Email the StagCard Office to sign up (stagcard@fairfield.edu)

Default Meal Plan:

All resident students are automatically enrolled in the 14 meals + 100 dining dollars plan. No further action is needed if you want to remain in that plan.

Meal Plan Upgrades (Residential Students):

• Unlimited Meal Plan + 200 dining dollars, $3,395 (fall 2020 price)
• 7 Meal Plan + 600 dining dollars (Juniors and Seniors only), $3,220 (fall 2020 price)

Voluntary Plans at the Conference Center:

• 45 Meals + 225 dining dollars, $820 per semester
• 65 Meals + 250 dining dollars, $1,112 per semester

To Sign Up or Upgrade, Students Can Visit: mealplans.fairfield.edu

• Log in with student NetID and password.
• Select plan and hit “submit.”
• Student will get a confirmation e-mail that their selection was received.

Meal plan participants will be able to use one meal daily at the food trucks. One meal daily may also be used for the meal option at the Micro Market.  

New Apps and Technology:

• To utilize mobile ordering at the Stag Snack Bar and the BCC Dunkin, download the Transact Mobile Order app from your phone’s app store, and then select Fairfield University from the school listing.
• There will also be kiosks at both the Stag Snack Bar and the BCC Dunkin to take your order.
• As soon as that technology is ready to go, we will let you know! 

Additional Changes:

Due to the temporary changes, the Library Dunkin location will be closed during the fall semester, and the Dolan School of Business Dunkin location will be converted to a Micro Market.

The University Covid Task Force, along with the Dining Sub Committee of this group, asks that you communicate your ideas and suggestions to your FUSA, Student Senate, and IRHA representatives, as they continue to work with us to provide you with as robust and varied a dining experience as possible in a pandemic environment.

Stay Stag Safe!

Karen Donoghue ’03
Vice President for Student Life

Jim Fitzpatrick ’70, MA'72, P'08 
Assistant Vice President for Auxiliary Services