Students eating in Atrium

Everything we do is focused on you, the people we serve daily through our 11 dining locations and catering services. We want to make sure your needs are met, and we invite you to contact us when they are not being met.

At Ball State University Dining, our mission is to provide services that enhance the campus experience by exhibiting excellence in the production and service of food that is nutritious, wholesome, attractive, delicious, and of good value, thus meeting the needs of students, faculty, staff, and guests.

Sustainability Initiatives

Reusable Mugs

Refillable Ball State Dining mugs and tumblers are great for the environment. They include a free refill coupon, and refills are only 80 cents. Available across campus at most dining locations.

We are committed to being a key partner in the university’s sustainability goals, including becoming a carbon-neutral campus by 2030.

We have developed initiatives relating to:

  • food preparation and service
  • paper goods and packaging
  • cleaning and chemicals
  • maintenance and repair
  • equipment
  • administrative and unit offices
  • waste collection
  • customer awareness
  • employer awareness

Download Full Report (PDF)

Our Chefs


Allen White

Chef White joined the dining team in 1997 and supervises preparation and service in Noyer Centre. Read bio.

Shannon Eastes

Shannon Eastes

Chef Eastes served several years as the chef in University Catering and is currently the chef in LaFollette Square. Read bio.

Stephanie Miller

Stepfanie Miller

Chef Miller started at Ball State in 2012 as a group leader at Quiznos moving into the Chef position in Elliott Dining in 2013. Read bio.

James Dowless

James Dowless

Chef Dowless joined the Ball State dining team in 2016 as the chef in Woodworth Commons. Read bio.