Upperclass Dining Hall
Stay Fresh
Boost Energy the Natural Way
Power through the day with these five tips to keep you feeling energized and at your best.
Walnut Spinach Linguine
Fuel your body with brain boosting foods such as walnuts and greens found in this plant powered pasta.
7 Ways to Pump Up Your Productivity
How you treat your body – from fueling to moving to resting – can play a big role in your productivity.
Featuring Our Fin-tastic Fish to Fork Partners
We are featuring two Fish to Fork partners who are shining examples of our commitments in action.
Shining a Light on Seafood Superstars on our College Campuses
We are highlighting three of our campus chefs who are passionate about serving sustainable seafood.
Fished or Farmed: A Q&A Deep Dive with Seafood Watch
We chatted with Morgan Smith from Seafood Watch, diving into the nuanced environmental impacts for both farmed and wild-caught fish.
The Buzz: Are You Hungry?
Is your desire to snack a physiological need or just part of your daily routine?
Whole Wheat Walnut and Carrot Muffins with Seed Crumble
This trail mix-esque muffin won’t let you down and will keep you satisfied when life keeps you busy.
Crafting Your Snack Choices: Finding Balance Without Compromise
From nutrient-packed pairings to mindful eating practices, learn how to elevate your snack game.
Eight Ways Corn is Used Across Latin America
Explore eight different traditional dishes showing the breadth of corn from a savory staple to a sweet treat!
Corn Chronicles: The History and Impact of Maize in the Americas
Learn about the rich history and profound impact of corn for indigenous civilizations in the Americas.
Celebrating Amazing Maize for Hispanic Heritage Month
Join us as we recognize the range and importance of corn as an integral staple across Central and South America.
Toward a Deeper Understanding of “Eating Locally”
This year marks a special milestone in our decades-long commitment to local food systems: 20 years of Eat Local Challenge and 25 years of Farm to Fork!
Celebrating 20 Years of Eat Local Challenge
This year marks a special milestone in our decades-long commitment to local food systems: 20 years of Eat Local Challenge and 25 years of Farm to Fork!
The Buzz: Chickpeas
Are chickpeas a valuable addition to your kitchen or just another food trend?
Reamer Dining Hall
- Breakfast Served from 7:00 am - 10:00 am
- Lunch 11:00 am - 2:00 pm
- Dinner 4:30 pm - 8:00 pm
- Breakfast Lite 10:00 am - 11:00 am
- Lite Lunch 2:00 pm - 4:30 pm
Weekly Schedule
- Breakfast Mon-Fri, 7:00 am - 10:00 am
- Brunch Sat-Sun, 10:00 am - 2:00 pm
- Lunch Mon-Fri, 11:00 am - 2:00 pm
- Dinner Mon-Fri, 4:30 pm - 8:00 pm
- Dinner Sat-Sun, 4:30 pm - 7:30 pm
- Breakfast Lite Mon-Fri, 10:00 am - 11:00 am
- Lite Lunch Mon-Fri, 2:00 pm - 4:30 pm
Breakfast
Breakfast
Vegan
Lunch
Comfort
Vegan
SimplyOasis
Dinner
Comfort
Vegan
SimplyOasis
Menu Icon Legend
Meal Plans Designed for You
Meal Plans Designed for You
We believe food is a vital part of college life. A meal with friends doesn’t just nourish the body, it builds lasting relationships and feeds the soul. We LOVE food, so we cook it from scratch. It’s our passion to create delicious food that suits every need and taste. Vegan, Flexitarian, or Gluten-Free? We’ll have options for you every day.
Our meal plans are designed with flexibility in mind. Students can use their meal plan as their schedules allow and can swipe up to five times in one day. Students can transition from one plan to another eligible plan.
GUEST PASSES FOR FAMILY + FRIENDS
Students with meal plans wishing to utilize a guest pass for a visiting friend or family member should first visit the dining office connected to Reamer Café, Room 202, to receive a meal voucher.
The dining office is open Monday through Friday from 8:00 a.m. to 4:00 p.m.
Looking for more information on Guest Passes per plan? Check out our Meal Plan page.
SKIP THE LINE
GET is a place where students (and parents) can manage their Union Meal Plan accounts. GET provides valuable information about account balances and spending history.
Please have your Union College ID number and then just follow the prompts.
FOOD ALLERGIES
SERVING STUDENTS WITH FOOD ALLERGIES AND CELIAC DISEASE
The dining services team is well-trained in food allergy awareness and offer a number of options for students with food allergies and celiac disease. This includes communication about and modification to existing menu items, special preparation of menu items, and access to special products as agreed upon with students. Daily menus for each café can be accessed at the Union Dining Website. Menu items that are appropriate options for most students with celiac disease are labeled as “made without gluten-containing ingredients” and can be filtered to streamline searching using the dietary preferences filter. Top-9 allergens are included in menu names and/or descriptions whenever possible. For more on eating with a food allergy in our café, visit this page and view the guide on food allergies and celiac disease at Union College. Further questions about ingredients can be answered by our trained managers/chefs on-site, or our onsite Registered Dietitian.
SIMPLYOASIS AT REAMER CAFÉ
Dining Without the Top-9
We understand that our guests with special dietary needs, albeit food allergies, celiac disease, lactose intolerance, or any other medically necessary diet simply want a safe place to make food choices, quickly. To allow guests to have readily available options that meet their needs, we offer SimplyOASIS — a destination in the café where all meals are prepared without the use of top-9 allergens plus gluten through the sole use of whole foods. Additionally, specialty allergen-friendly products are purchased and stored in this area, such as gluten-free packaged breads, bagels, muffins, desserts, single-serve packets of condiment, and corn & rice pasta bowls. We also offer vegan/gluten-free waffle batter and a separate waffle iron for guests to make their own waffles all day. A separate microwave and toaster oven are also available in this space for guests and maintained by our SimplyOASIS Chef.
Avoiding Gluten?
West Café offers a station dedicated to providing meals Made Without Gluten-Containing Ingredients. The Avoiding Gluten? Station in the back of West Café provides menu choices that are based on ingredients that are naturally gluten-free or are gluten-free alternatives to traditional options. For this station, food is prepared by a trained culinarian, in a separate area of the kitchen, and following specific procedures to minimize risk of cross-contact. Daily hot entrees, gluten-free bread, desserts, a separate toaster oven, and microwave are available. Additional gluten-free refrigerated and frozen items are available for self-service in the fridge in this space.
NUTS ON CAMPUS
At Reamer Café, West Café, Dutch Hollow, Garlic Nott, 807 Deli, and Rathskellar, we do not use peanuts or tree nuts in the cooking of our menu items, but do include coconut, as an ingredient, in the preparation of the menu items.
Due to student request and to meet specific dietary needs we offer:
• Peanut butter in individual packets upon request at the cashier stand.
• Almond milk in the self-service beverage cooler.
• Peanut Butter & Jelly sandwiches at The Market as part of our Grab & Go program.
• Hazelnut coffee, syrup, almond milk, coconut milk at Starbucks.
Bon Appétit is committed to creating food in a socially responsible manner for the well-being of our guests, communities, and the environment. At all cafés, we do not use peanuts or tree nuts with the exceptions noted above as ingredients in the preparation of the menu items and routinely screen package labels; however, products may change without our knowledge. We cannot guarantee these allergens have not been introduced during a previous stage of the food preparation process, or accidental cross-contact from outside sources. Also be aware that we handle and prepare egg, milk, wheat, shellfish, fish, soy, sesame and other potential allergens in our cafés and kitchens. Guests with food allergies or specific dietary concerns should speak with a manager for individualized assistance.
Other Dietary Needs?
For questions about these services or to request food allergy accommodations, students should contact:
Cara Giacco, MS, RDN, LDN, MBA (she/her) Registered Dietitian Nutritionist | Union College
cara.giacco@cafebonappetit.com
Michael Hall, Campus Executive Chef | Union College
michael.hall@cafebonappetit.com
Matt Milless, Assistant Vice President of Student Affairs | Union College
millessm@union.edu
(518) 388-6118
Eat Right — For You
Wellness
When it comes to wellness, Bon Appétit’s focus is on simple, delicious food — that happens to be good for you. To support long-term health, we are bringing more plants to menus every day in a craveable way, while emphasizing healthy cooking techniques. When healthy food tastes good, nourishing your body and mind becomes the easy choice.
Food Allergies
We serve thousands of guests with food allergies and sensitivities safely in our cafés every day. Our chefs, managers, and dietitians work closely with our food-allergic guests to create reasonable solutions to help them eat what they love. If you have questions about eating for your dietary needs in our cafés, reach out to us: we’ll gladly meet with you.
Sustainability
Wellness also includes the health of the animals, the workers, the community, and the Earth. They’re all connected. Bon Appétit has been committed to “food service for a sustainable future” for decades, and we’ve led the food service industry in tackling many important issues, such as cage-free eggs, antibiotics in animal production, and farmworker rights.
Tell Us What You Think
Common Questions
- I’ve been trying to eat a healthier diet. Will I be able to find a healthy food choice in my café?
- Can you tell me how many calories are in the foods in my café?
- How will you handle my concerns about a food allergy?